The Food Of Morocco
Oven-Roasted Tomatoes with Toasted Pine Nuts
Page 85
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
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Recipe Reviews
Peckish Sister from Central, FL
I was surprised at how much I liked this intensely flavored baked tomato salad. It does take a minimum of 5 hours to make however. I only added the smallest sprinkle of rose water to the tomatoes and it did give it that mysterious something extra. It is impossible after waiting through such a long preparation period not to tear into them while still hot, but they were a little bit better chilled and also as she suggests, at room temperature. The toasted pine nuts add a very welcome complexity to the mouth feel. The extremely long time that the oven is tied up would probably keep me from making this again, as well as giving it 5 stars. What a wonderful way to utilize an overabundance of tomatoes!
(edited 24th March 2012) (0) comment (0) useful
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