Roasted Tomatoes

Delicious. Nutritious. Garlic-ious.

4 beefsteak tomatoes, cut into thick slices

5 Tbsp olive oil

1 1/2” piece of ginger

6-8 garlic cloves

1 bunch parsley

salt ‘n peppa

chili flakes

How to do it

Preheat oven to broil. (Is that how you say it?)

Cut ginger into thin strips. Cut garlic into thin slices. Cut parsley stems into 1” pieces (little known fact, parsley stems are the best).

Heat up oil on medium high and fry ginger, garlic, and chili flakes for a few minutes, until garlic just starts to brown. Add parsley stems and cook another 2-3 minutes until it smells amazing. Using a slotted spoon, scoop out the bits (garlic, ginger, stems) and set aside. Save the oil.

Lightly oil a baking sheet and lay out the tomato slices so they don’t overlap. Brush the tomatoes with 2 Tbsp of the leftover oil and sprinkle with salt ‘n peppa. Place sheet on top oven rack and broil 10-12 minutes, until tomatoes start to brown.

Remove tomatoes from oven. Drizzle the rest of the oil on top, sprinkle with the yummy bits and chopped parsley leaves.

Tastes best on a thick slice of bread with butter and cheddar. Also delicious cold, with basically anything.