As many of you know, I am a Martha-lover at heart. I think that she's pretty darn amazing. I recently picked up her Everyday Food: Fresh Flavours Fast cookbook. It's fantastic. I love it. I absolutely love it. Not only does it have TONS of exciting, fresh recipes, but it also has PICTURES for all of them. How fantastic is that? Let's face it, if a recipe does not come with a picture, we're much less inclined to try it. Hence the premise of this little bloggidy blog. I also have a subscription to Martha's Everyday Food and think that it's hands down one of the best foodie magazines out there. Highly recommended by Mrs. Giles. This recipe comes out of this new favourite cookbook of mine. Go and get it. You won't be disappointed. It's also a great way to use up lots of those green tomatoes that you have in your garden if you can't find tomatillos at your grocery store. Bon Appétit!
Ingredients:
- 3/4 pounds tomatillos, husks removed, washed and halved (we used fresh green tomatoes from the garden)
- 3/4 pounds plum tomatoes, halved lengthwise
- 2 tbs. olive oil
- 2 tsp. ground coriander
- red onion, quartered
Coarse salt & freshly ground pepper
Directions:
1. Preheat oven to 375 degrees F. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil and sprinkle with coriander; season with salt & pepper. Toss to combine, then spread in an even layer. We did ours in the toaster oven, they turned out GREAT.
2. Bake until tomatillos and tomatoes are very soft and browned in spots, about 1/2 an hour to 45 minutes. Serve hot, room temperature or chilled.
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