Roasted Tomatoes with Radicchio
This recipe is based on one from the Canyon Ranch Nourish Cookbook.
6 Roma Tomatoes
1 1/2 T minced shallots
2 t. minced garlic
1/2 t sea salt
1/2 t freshly ground black pepper
1 head radicchio
1/2 cup low fat ricotta or freshly grated parmesan cheese
Preheat the over to 350. Cut the tomatoes, remove the pulp and remove the stem. Place in a roasting pan cut side up. Mix together the shallots, garlic, 1/4 t. each of the salt and pepper. Sprinkle mixture over the tomatoes. Roast for 15 minutes and remove from the oven. Preheat the grill. Do not turn off the oven.
Stand the radicchio upright on its stem and cut it lengthwise into 4 slices about 3/4" thick. Leave the stem on to keep the slices from falling apart on the grill. Season with the remaining salt and pepper and a drizzle of olive oil. Grill and slightly caramelize the outside. Remove the radicchio from the grill. Let it sit until cool enough to cut out the stem and slice.
Place 1/4 c. radicchio and 2 tomato halves topped with 2 T cheese in each of six 4 oz ramekins. Bake for 5 minutes and serve.
2006 55% Slope