Italian Chicken Dinner
Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=-
garlic
PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven.
PETER KUMP -
PRODIGY GUEST CHEFS COOKBOOK
garlic
PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven.
PETER KUMP -
PRODIGY GUEST CHEFS COOKBOOK