I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 290/524 (from Julie's count)...but really 659

Tuesday, March 6, 2012

VEGAN TOMATES GRILLÉS AU FOUR

[Whole Baked Tomatoes]

...this is just about the simplest recipe ever...

...and my new grocery store had these adorable little trays of tomatoes for $1...

...first you cut out the stem...leaving as small a hole as possible...

...sprinkle with salt...

...and pepper...

...and put them stem side down in a roasting dish...Julia says not to crowd them...but I put ours in cute little individual cups...

...brush with olive oil...

...and bake on the middle rack for about 10 minutes...I thought this was extreme for Julia...because of her propensity to cook vegetables for a very long time...but she says they are done just when the skin breaks...and not left until they burst...

...so this was done...

...but I left mine in a little longer...maybe another 10 minutes...because they were just barely warm above and I wanted them really 'roasted'...

...simply served with some Gardein 'beef' tips...just roasted in the oven while the tomatoes were baking...peas and a roll...it was a super quick and easy supper...

...and the tomatoes were delicious...tender and juicy...unadulterated...

...I must admit that I've never had a simple baked tomato before...sometimes simple roasted vegetables are just the best...

Substitutions: None! - a truly simple vegan recipe...

Recipe here: Mastering the Art of French Cooking

p. 506

2 comments:

  1. Roasted tomatoes are sooo good! Especially on toast for breakfast.

    ReplyDelete
  2. Yum, yum! I love roasting vegetables, in all seasons.

    ReplyDelete