3 ROASTED TOMATO NAGE

Gulf & Main - - Recipes We Love -

Restau­rant: Harold’s

6 plum toma­toes, halved

½ cup ex­tra vir­gin olive oil

1 ounce minced gar­lic

1 ounce minced shal­lot

Sea salt Course black pep­per

¼ cup dry sherry

Place toma­toes on bak­ing pan, skin side down. Coat fully in olive oil and evenly

with other in­gre­di­ents ex­cept sherry. In 450-de­gree oven, roast un­til tomato tops are charred. Scrape all in­gre­di­ents into large blender, add sherry and blend un­til per­fectly smooth. This sauce can be used with most fish (such as scal­lops, shown in photo), chicken, pork, pasta and some light beef dishes. It will last in re­frig­er­a­tor for two weeks.

15250 South Tami­ami Trail, Fort My­ers; 239-849-0622, harold­scui­sine.com

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