Francis Cadell, Still Life (Tomatoes), c.1920
oil on board, 37 x 45 cm, Private collection
Roasted Tomatoes
6 medium tomatoes
6 cloves garlic, unpeeled
and lightly crushed
5 sprigs fresh thyme
1⁄2 cup extra-virgin olive oil
Kosher salt and freshly ground
black pepper, to taste
1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.
2.Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread. Recipe from Saveur
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