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Roasted Tomatoes With Stilton

The.french.connection's picture
Ingredients
  Plum tomatoes 12 Medium
  Ground black pepper 1 1⁄2 Teaspoon
  Kosher salt 3⁄4 Teaspoon
  Dried crushed rosemary 1⁄2 Teaspoon
  Olive oil 8 Tablespoon, divided
  Garlic 2 Clove (10 gm), minced
  Stilton cheese 4 Ounce, crumbled
  Watercress 1 Bunch (100 gm), thick stems trimmed
Directions

Cut tomatoes lengthwise in half; remove seeds and membranes.
Place tomatoes, cut side down, on platter; let drain 15 minutes.
Mix pepper, salt, and rosemary in large bowl.
Add 6 tablespoons olive oil and garlic and whisk to blend.
Add tomato halves and toss to coat.
Let marinate 15 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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