Wednesday, January 8, 2014

Baked Sungold Tomatoes

As promised, here is the recipe for the Baked Sungold Tomatoes.  I have to admit, I pop Sungolds into my mouth like candy so it is amazing that I ever have any left to use in recipes.  This recipe is adapted from Faith Heller Willinger's Adventures of an Italian Food Lover.
Baked Sungold TomatoesServes 6-8

1 Tbsp extra virgin olive oil
40-46 Sungold tomatoes (depending on size)
2 Tbsp fresh oregano, finely chopped (1 tbs dried can be substituted)
4 garlic cloves, minced
¼ cup plain dry bread crumbs
1½ tsp Coastal California Fennel Pollen Rub
Fine sea salt
Freshly ground black pepper
1 Tbsp fresh flat-leaf parsley or oregano, roughly chopped for garnish (optional)
Preheat the oven to 400°F. Drizzle ½ tbsp of the olive oil in the bottom of a 9-inch standard glass or ceramic pie dish.
Cut the tomatoes in half cross-wise (not through the stem end). Place half of the Sungold tomato halves, split side up, into the pie plate, arranging them so they remain upright. (image 1-2)
In a small bowl mix together the oregano, garlic, Coastal California Fennel Pollen Rub and bread crumbs. (image 3)
Sprinkle the tomatoes with the bread crumb mixture. Season with salt and pepper. (image 4)
Top with the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes. (image 5)
Bake for 25-30 minutes or until lightly browned. Serve hot, warm, or at room temperature, garnished with a bit of chopped parsley or oregano. (image 6)

NOTE:  The following ingredients are from StPete.LocallyGrown.Net:

Sungold Tomatoes
Coastal California Fennel Pollen Rub

1 comment:

  1. Looks so easy and fast... I like this kind of easy inspiration! Thank you, Tracy!