Roasted Roma Tomatoes
Houweling’s Hot House
1/2 cup olive oil
Preheat oven to 400°F.
4 garlic cloves, minced
1/4 cup chopped fresh basil
Line a baking sheet with foil, and coat lightly
with some of the olive oil.
1/2 teaspoon crushed
1/2 teaspoon salt
In a small bowl, combine the remaining olive oil,
garlic, basil, crushed red pepper, salt and black
1/4 teaspoon freshly
ground black pepper
2 pounds Houweling’s Hot
House* Roma on the
Cut tomatoes in half lengthwise and place them
cut-side up on the baking sheet. Brush with the
olive oil mixture.
Bake for 25-30 minutes, or until the tomatoes have
softened and are sizzling, with the edges slightly
charred. Serve while hot. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Spinach, Artichoke and
Sunset Campari Tomatoes
10-12 Sunset* Campari
1/4 cup purchased
spinach, artichoke and
Parmesan dip (see tip)
1 tablespoon Italian-style
dry bread crumbs
Preheat oven to 475°F. Lightly coat a baking sheet
with cooking spray.
Cut 1/4 inch off the top of each tomato. Lightly
squeeze the tomatoes to remove some of the seeds.
With a sharp knife, shave a tiny bit off the bottom of
the tomatoes so they stand up. (Eat the removed tops
and bottoms of the tomatoes!)
Top each tomato with 1 teaspoon of dip, then sprinkle
with 1/4 teaspoon of bread crumbs.
Place tomatoes, spaced apart, on the baking sheet.
Bake for 3-5 minutes, or until the bread crumbs are
lightly golden and the tomatoes are warmed
through. Makes 4-6 servings.
Tip: Choose a thick spinach dip, the kind that is
usually served warm and is thick with cheese. It is
sold refrigerated. We used Stonemill Kitchens
Spinach & Artichoke Parmesan Dip.
Brands may vary by region; substitute a similar product.