TOMATOES BAKED WITH NUTS AND HERBS
Inspired by the famous Provencal rendition of baked tomatoes,
where bread crumbs and thyme crust the glory of sunny-side-up
tomato halves, we innovate with pine nuts or almonds in place
of the bread crumbs and mince in bay as the herb. Baked tomatoes,
halved and upright, not only offer juice for a perhaps otherwise
unadorned entrée, but also serve as color, garnish, and vegetable
savor. One or two halves on a plate do the trick.
Total Cooking Time: 6 to 7 minutes
Standing Time: None
| (CLICK TO BUY)
1/2 cup (3 ounces) pine nuts or slivered almonds
1/4 cup olive oil
1 clove garlic, pressed or minced
1/4 cup chopped fresh parsley leaves
1 large or 2 small bay leaves, crumbled or minced, tough center rib discarded
1/4 teaspoon salt
1/8 teaspoon black pepper
2 large or 4 medium (2 pounds) tomatoes
||Spread the pine nuts on a plate and microwave, uncovered, on
HIGH for 3 minutes, stirring once, or until toasted.|
||Mix together the nuts, oil, garlic, parsley, bay, salt, and pepper in a small bowl.
Cut the tomatoes in half and place them, cut sides up, in a dish large enough to hold them in
1 layer. Spread the nut mixture over the tomatoes and microwave, uncovered, on HIGH for 3 to
4 minutes, depending on the season and size of the tomatoes, or until soft but not collapsing.
Serve right away or at room temperature.|
Excerpted from THE WELL-FILLED MICROWAVE COOKBOOK copyright © 1996 Victoria Wise, Susanna Hoffman.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.