Roasted Tomatoes with Garlic

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             FOOD FUNNY
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Here's a good one from Gramsarlene:

For their anniversary, a couple went out for a romantic dinner. Their
teenage daughters said they would fix a dessert and leave it waiting.

When they got home, they saw that the dining room table was beautifully
set with china, crystal and candles, and there was a note that read:
"Your dessert is in the refrigerator. We are staying with friends, so go
ahead and do something we wouldn't do!"

"I suppose," the husband responded dryly, "we could clean the house."

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             TODAY'S RECIPE
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The flavor of these oven roasted tomatoes is concentrated, much like
sun-dried tomatoes, due to the long cooking process. Make a large batch
of these and keep them in the refrigerator for up to a week.

Roasted Tomatoes with Garlic

4 - 6 ripe medium tomatoes
2 - 4 cloves garlic, finely chopped
1 - 2 tsp (5 - 10 ml) dried oregano
4 - 6 tsp (20 - 30 ml) olive oil
Salt and freshly ground pepper to taste

Cut the tomatoes in half and place on a baking sheet. Sprinkle with
chopped garlic and oregano. Drizzle with olive oil and season with salt
and pepper. Bake in a preheated 325F (180C) oven for 1 1/2 to 2 hours,
until the centers of the tomatoes are soft and the skin has begun to
shrink. Serve hot, cold, or at room temperature.
Serves 4 to 6.
Received on Thu Sep 11 18:51:57 2008