Name: Pomodori Arrostiti (Roasted Tomatoes)
Yield: Serves 2
Cuisine: Italian
Ingredients: Zest of ½ lemon, peeled off in strips with a vegetable peeler; Zest of ½ orange, peeled off in strips with a vegetable peeler; Coarse salt and freshly ground black pepper; Olive oil; 2 to 3 cloves garlic, unpeeled but smashed; 300 grams (10½ ounces) plum tomatoes, peeled and seeded, cut lengthwise into halves or quarters (1¾ cups); 2 to 3 sprigs fresh thyme, torn into pieces

Roasted tomatoes are used in a variety of different ways: as a topping for bruschetta, tossed with pasta or into Insalata di Mare, or as part of an antipasto platter.

Ingredients

Olive oil
Zest of ½ lemon, peeled off in strips with a vegetable peeler
Zest of ½ orange, peeled off in strips with a vegetable peeler
2 to 3

Method

Preheat the oven to 93°C (200°F). Drizzle olive oil over a parchment paper-lined sheet pan and scatter with the pieces of citrus peel and garlic. Arrange the tomato quarters or halves in a single layer in even rows across the tray. Season the tomatoes with salt and pepper to taste, and

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Ingredients

Method

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