Roasted Tomatoes and Olives

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Tomatoes in January need a little extra care in the kitchen to amount to much of anything.  Throughout most of the United States, at least, a January tomato should be viewed with a bit of trepidation… that tomato has likely traveled a long distance, been artificially ripened by gasses pumped into a transport truck, and been sprayed with “food grade” (depending upon whom you ask) wax.  Yes, a January tomato is a sad creature, but can be coaxed to life with some effort.

Hence, this recipe for Roasted Tomatoes and Olives. I can’t promise it will transport your taste buds to your backyard garden in July, but I can promise that a few bites will make you forget that it’s, well, January.

[Psst… reblog, retweet, or share on Facebook to enter this month’s Freebie!]

Ingredients (Makes 4 side dish servings)

4 Roma tomatoes

12 Kalamata olives, pitted

2 tablespoons good quality olive oil

1 teaspoon herbes de provence (or Italian seasoning)

pinch sea salt

1 tablespoon finely grated Asiago cheese

Directions

Step 1) Wash, wash, wash those tomatoes in warm water. Then, wash them some more! Pat dry, then cut in half lengthwise.

WIN_20150101_174253Step 2) Grease a small baking dish with 1 tablespoon of olive oil. Place tomatoes in dish, cut sides up. Sprinkle with olives, herbes de provence, sea salt, and the remaining 1 tablespoon of olive oil.

Step 3) Roast in a preheated, 400 degree oven for 20 minutes.

Step 4) Remove from oven and sprinkle evenly with Asiago cheese.

Step 5) Return to oven for 5 minutes, or until cheese just starts to turn golden brown. Remove from oven and serve immediately.

4 thoughts on “Roasted Tomatoes and Olives

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