I've been looking for easy recipes to help use up my bumper crop of garden tomatoes. Here is one I made from the local newspaper "Community Voices." The original recipe was by well known editor of Canadian Living magazine Elizabeth Baird. I used a full fat sour cream instead of the the mayonnaise in her version.
1 pound (450 g) tomatoes, red, ripe
2 tsp (10 ml) olive oil, XV, cold pressed
1/2 tsp (2.5 ml) sugar, cane
1/4 tsp (1.25 ml) sea salt
1/4 tsp (1.25 ml) black pepper, freshly ground
3 Tbs (45 ml) sour cream, 14% MF
2 Tbsp (30 ml) Asiago cheese, grated/shredded
2 Tbsp (30 ml) parsley, fresh, chopped
1 cup (250 ml) arugula, fresh, torn
1. Cut tomatoes in half cross-wise. Arrange cut side up in a shallow baking dish. Brush with olive oil followed by a sprinkle of sugar (or honey), salt and pepper.
Above are black krim heirloom tomatoes. They are ripe even though they appear part green still. I used an assortment of what I had on hand... beef steak, yellow and the black krim tomatoes.
2. Roast in a 400'F (200'C) oven until hot and starting to release their juices... about 30 minutes. Drain off liquid.
3. Make the topping by mixing the sour cream with the grated Asiago, Dijon mustard, minced fresh rosemary and sage. Spread mixture over top of tomatoes. Use other fresh herbs if you don't have these on hand. Dried will do fine... just reduce the amount (1 tsp dried = 1 Tbsp fresh).
5. Remove from oven and allow to cool. Sprinkle with fresh arugula and parsley.
Nutrition Facts (per ¼ recipe - 150 g serving): 90 calories, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 6 g carbohydrate, 2 g fibre, 4 g sugar, 3 g protein. %Daily Values based on a 2,000 calorie diet are 10% calcium, 4% iron, 20% vitamin A and 30% vitamin C.