Roasted Tomatoes with Rosemary and Peanuts

I know this recipe might sound quirky… but it’s probably because it was “invented” by one of my quirkiest friends, Yanelis.  While we were in Paraguay, we were assigned a different day to lead the kitchen and design a menu for all of us who were traveling together.  This was one of Yanelis’ creations on his menu…

This dish was so popular that Yanelis actually made it 3 times…  well the third time I actually was the one who made them, using macadamia nuts instead of the peanuts.  And to be honest, I like them both (but maybe a little bit more the macadamia version)…

This is easy and delicious and will impress anyone when served at a table.  I usually plan for 2-3 tomato halves per person.  Or maybe 2 whole tomatoes per person so you make sure there’s enough for all.  I know I served myself seconds each and every time we made these.  Check them out.

ROASTED TOMATOES WITH ROSEMARY AND PEANUTS

8-10 Roma tomatoes  – make sure they’re organic, without wax on the outside

¼ cup honey

¼ cup water

2 tbs olive oil

2 tbs dried rosemary

½ cup raw peanuts

Salt and Freshly Ground Black Pepper

 

1. Pre-heat oven to 400F.
2. Half all the tomatoes and take off a very thin piece off the “bottom” of each tomato half, to make sure they stand and do not topple on top of each other when they’re roasting.  Place in a roasting dish cut side up one next to the other.
3. Season tomatoes liberally with salt and freshly ground pepper.  Sprinkle dried rosemary on top of tomatoes.
4. In a large measuring cup measure the oil, honey and water.  Whisk well to combine and drizzle over the tomato halves.
5. Roast in oven for about 45-60 minutes.  The tomatoes will cook, but maintain their shape.

Serve was a simple but tasty side dish…  I just liked them on top of whole grain rice and a salad.

Roasted Tomatoes with Rosemary Honey and Macadamia Nuts

Tags: food, honey, macadamia nuts, peanuts, rosemary, tomato, Vegan, vegetarian