Roasted Tomatoes

I've only included this to remind myself how to do it the next time. You wouldn't serve these on their own but they are an excellent ingredient for soups or pasta sauces, since roasting tomatoes evaporates their excess liquid and concentrates the flavour.



1-1/2 lbs medium ripe plum tomatoes
1 or more litres of boiling water
Preheat the oven to 375°.
Skin the tomatoes: cut a shallow X across the stem end, then put them into a bowl and cover with boiling water. Leave them for exactly one minute before draining. The skins will slide off easily.
olive oil (preferably in a spray bottle)
salt and pepper
a small bunch of fresh basil leaves
1 fat garlic clove, finely chopped
Cut the skinned tomatoes in half and arrange on a shallow baking tray, cut side up. Sprinkle a few drops of olive oil on each half, (or spray very lightly) followed by the chopped garlic and a piece of basil leaf, if using.
Roast in the oven for 50-60 minutes or until the edges are slightly blackened.
Whether using immediately, or storing for later, be sure to scrape up all the juices and crusty bits from the bottom of the pan.
Makes enough to make a soup for 4 from Delia's Vegetarian Collection, Delia Smith, McLelland & Stewart 2002