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