Monday, June 21, 2010

Roasted Tomatoes with Bagna Cauda

(Bagna Cauda is an Italian sauce/dip that's really versatile. The roasted tomatoes are just a vehicle for the sauce, though a delicious and complementary one.)

4 tomatoes, cored & quartered
1 t oil
salt and pepper TT
1 C olive oil
1 small can tuna
½ head garlic, minced
½ bunch parsley, sliced
1 lemon, juiced
salt and pepper TT

Preheat oven to 425 degrees.
Toss tomatoes with 1 t oil, salt and pepper and roast in the oven for 10 minutes.
Combine remaining ingredients and serve over the tomatoes as a sauce.

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