Roasted Tomatoes

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            FOOD FUNNY
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Here's a good one from the generous Harriet St. Amant:

My father was completely lost in the kitchen and never ate unless
someone prepared a meal for him. When Mother was ill, however,
he volunteered to go to the supermarket for her. She sent him off
with a carefully numbered list of seven items. Dad returned a short
while later, very proud of himself, and proceeded to unpack the
grocery bags. He had one bag of sugar, two dozen eggs, three
hams, four boxes of detergent, five boxes of crackers, six eggplants
and seven green peppers.

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            TODAY'S RECIPE
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My imaginary girlfriend Betty Lou makes these delicious tomatoes
in large batches and serves them on grilled bread, drizzles them with
oil and chopped herbs, uses them as the filling for tomato tarts, and
substitutes them for sun-dried tomatoes in many recipes. They add
a bright note to salads and pastas, and make an excellent side dish
all by themselves. Betty Lou says, "They're good on everything but
ice cream. But then maybe..." as she winks and gives me that impish
grin I love so much. The addition of hot peppers is my own touch
because I like the combination of tomatoes and peppers in general,
but you may omit them for a more tame - and versatile - version.

Roasted Tomatoes

4-6 large, ripe tomatoes, cored and halved
1-2 jalapeno peppers, seeded and finely chopped (optional)

Place the tomato halves cut side up on a greased baking sheet.
Sprinkle with the optional jalapenos and bake in a preheated 250F
(120C) oven until most of the liquid has evaporated, 2 to 3 hours.
Serve hot, chilled, or at room temperature. Will keep covered and
refrigerated for 3 to 4 days. Serves 4 to 6 as a side dish.
Received on Wed Sep 22 09:34:23 2004