Almond Roasted Tomatoes

Almond Roasted Tomatoes

My daughter sent me a recipe that sounded so good, called Almond Roasted Heirloom Tomatoes. I had just bought what I thought were to be the first of the spring  ripe and juicy tomatoes which came 4 to a box and buy one get one free.  When I cut into them for a salad I realized I was fooled by their bright red color, as they were very hard and not very juicy.  So I turned Kassandra’s idea around a bit and made a delicious tomato bake which used regular almonds instead of almond meal (which I did not have)

It was a delightful eaten all alone but  it also could be used as a side dish.  The mixing in of almonds was just brilliant!

2 large Tomatoes, diced in chunks

1/4 cup chopped almonds

3 cloves of Garlic minced

1 tablespoon minced parsley or basil

2 tablespoons olive oil

1 teaspoon minced hot pepper (jalapeno)

¼ cup torn pieces of bread (stale is prefect)

Cracked Black Pepper and salt to taste

 

 

 

 

 

 

 

 

Chop and mince all and toss into a glass bowl or pan.  Bake at 375 degrees for 30 minutes. Toss a few times so the juices cover all and the top does not burn or brown too much.

TIPS:

·        Try many different herbs

·        Could top with mozzarella cheese

·        Great cooled topping a salad

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