About this recipe: I make this recipe as a side dish for homemade macaroni cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into shop bought pasta sauce!
This versatile recipe can be used as an antipasto - simply served with some cheese, olives and crusty bread. It also works nicely as a sandwich filler with some cheese - for the ultimate toastie!
These tomatoes are fantastic!! A great way to use winter tomatoes, they become very sweet and tasty when roasted. Sometimes I only use 2-3 cloves of garlic and place the slices between the tomatoes in the roasting dish. Also I use dried basil if I don't have fresh on hand. I usually roast them the night before and put them in the fridge. Then the next day I chop them up and heat them up and mix with hot pasta, then sprinkle with romano cheese - Delicious! - 14 Feb 2006 (Review from Allrecipes US | Canada)
I loved this! I just pushed thick slivers of garlic right into the tomato halves. I think these would be incredible with some slices of really good mozzerella melted on top. Also, I am going to make a large panfull of these, dice them up and freeze to use in pasta sauce. The flavor is just outstanding. Thanks so much, Allie! - 23 May 2006 (Review from Allrecipes US | Canada)
Yummy! Instead of whole garlic cloves inserted between the tomatoes, I simply used jarred fresh minced garlic spooned on top of the tomatoes. Great with grilled ribeyes. - 24 Aug 2005 (Review from Allrecipes US | Canada)