Roasted Tomatillos and Tomatoes
Recipe information
Yield
serves 4
Ingredients
3/4 pound tomatillos, husks removed, washed and halved
3/4 pound plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons ground coriander
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 350°F. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer.
Step 2
Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. Serve hot, room temperature, or chilled. Mixture can be stored up to 3 days; let cool, then refrigerate in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
