Baked Tomatoes with Grapes
Sitting in my front room, I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”.
I came across a recipe that I tried over seven years ago – Tomatoes with Grapes. It sounds like a bizarre combo, but it’s really tart and tasty and totally simple to prepare. Think of a sweet and sour – this would be great sliced up and served with grilled chicken. I orginally served it for a warm-weather brunch table that I had for my professor friends from NYU’s Stern School of Business – way back when I worked there.
Now I’ve added fresh thyme because I just love fresh herbs.
2 medium ripe tomatoes
2 cups seedless green grapes
1 tablespoon tomato paste blended with 2 tablespoons water
2 tablespoons dry bread crumbs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
Preheat the oven to 400 F. Oil a 9-inch square baking pan. Cut the tomatoes in half crosswise. Arrange them cut sides up in the pan. Scatter the grapes around the tomatoes. Pour the tomato paste over all.
Combine the bread crumbs, salt, pepper to taste, and the olive oil. Spoon the mixture over the tomatoes. Bake for 1 hour or until the tomatoes and grapes are very tender. Serve warm or at room temperature.
Nutritional Information Per Serving (1/2 cup)
108 calories. 1 g protein, 18 g carbohydrates, 3 g fat (3 g saturated), 0 mg cholesterol, 2 g fiber, 361 mg sodium.