Roasted Tomatoes Provencal

Roast a savory side dish of Tomatoes Provencal and experience these versatile little kitchen gems. Use the Bijouxs Basic recipe as a guideline, adjust quantities as needed.

Serves 2

8 small vine ripened tomatoes
8 kalamata olives, pitted
3 cloves garlic, crushed
1 tablespoon capers, drained
1/4 teaspoon dried thyme
3 anchovy fillets
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

Preheat the oven to 425 degrees. Pack the tomatoes snugly in a baking dish, stem side down, making a cross cut in the top of each tomato. Tuck in the olives, garlic, capers and dried thyme. Top with the anchovy fillets, drizzle with olive oil, and season generously with salt and freshly ground pepper. Bake on a sheet tray for 20-35 minutes, depending on the size of baking dish, until the tomatoes are soft and browned.

Cook's Notes: Here are 10 little jewel ideas for using these lovely roasted tomato gems, just to get you started. Serve with your favorite al dente pasta; spoon over simple sautéed meats such as Italian Turkey Cutlets or fish, such as halibut or snapper; top sautéed eggplant slices and add a sprinkle of Parmesan cheese for a quick version of eggplant gratin; top tomatoes with a generous layer of crushed croutons during the last minutes of baking for a tomato casserole; fold roasted tomatoes into beaten eggs and bake to create a tomato fritatta; place the roasted tomatoes in the blender to create a smooth flavorful tomato sauce; roast the tomatoes in a larger vessel and crack a few eggs alongside the tomatoes during the last minutes of baking; roasted tomatoes make a great pizza topping; spoon onto toasted bread slices for crostini; and toss tomatoes with steamed rice along with herbs, such as parsley and basil for a light rice pilaf.