Roasted Heirloom Tomatoes on Multigrain Baguette
Serves 6 to 8. Recipe is from Helana Brigman.
1 lb. ripe heirloom tomatoes
3 tbls. roughly chopped basil
Olive oil, to taste
Salt and pepper, to taste
1 multigrain baguette, cut into 1-inch diagonal slices
1. Preheat oven to 350 F. Wash tomatoes and basil and pat dry. Roughly chop basil and reserve for garnishing. Using a sharp knife, cut along the natural lines of the heirloom tomato to create disc-shaped pieces. Transfer to roasting pan lined with a Silpat mat and repeat with all tomatoes.
2. Dress tomatoes with olive oil (to taste) and salt and pepper. Roast in oven for 10 minutes or until tomato has reduced and rendered its juices. Skins should be wrinkly, but not burnt.
3. Prepare bread: Using a bread knife, cut baguette into 1-inch slices on a diagonal.
4. Dress baguette in tomatoes and plate. Drizzle with olive oil and sprinkle salt, pepper and coarsely chopped basil to taste.