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RECIPE # 3951 - SLOW-ROASTED TOMATOES & SALSA VERDE - Thursday, Feb. 15, 2007

RECIPE # 3951 - SLOW-ROASTED TOMATOES & SALSA VERDE - Thursday, Feb. 15, 2007

CREATED Feb 15, 2007

ROBEN MOUNGER/JAMES K. POLK HOME
from the "Provisions & Politics" Cookbook

OVEN ROASTED TOMATOES

1 (3-inch) piece French bread, crust removed
1-1/4 c flat-leaf parsley
1 T capers, drained
3 anchovy fillets
2 T minced onion
1 garlic clove, minced
2-1/2 t red wine vinegar
1/2 t salt
freshly ground pepper to taste
1/2 c olive oil

Arrange the tomatoes cut side up in 2 large shallow baking dishes or on 2 baking sheets.  Mix the garlic and olive oil in a bowl and drizzle over the tomatoes.  Sprinkle with salt, pepper and fresh herbs.  Roast at 200 degrees for 6 to 8 hours.  Tomatoes will shrink during cooking.  Serve hot, warm or at room temperature.  You may prepare in advance and store in an airtight container in the refrigerator for up to 1 week.  Bring to room temperature before serving. You may use these tomatoes to make the following Salsa Verde recipe! 

SALSA VERDE

1 (3-inch) piece French bread, crust removed
1-1/4 c flat-leaf parsley leaves
1 T drained capers
3 anchovy fillets
2 T minced onion
1 garlic clove, minced
2-1/2 t red wine vinegar
1/2 t salt
freshly ground pepper to taste
1/2 c olive oil

Soak the bread in a small amount of water to moisten; squeeze dry. Combine with the next 8 ingredients in a blender. Process until pureed. Add the olive oil gradually, processing constantly until blended.  Store, covered, in the refrigerator. Makes 1 to 1 ½ cups