Roast Tomatas
Origin: Naples, Italy
Source: Eliza Acton, 1845
Ingredients
- tomatoes
Instructions
- Select tomatoes of nearly uniform size and remove the stalks.
- Place them in a Dutch oven or at the edge of the dripping-pan from a roasting joint, ensuring no fat from the meat falls upon them.
- Turn them frequently throughout roasting so they cook evenly.
- Roast for ten to fourteen minutes until done.