Savor This: Roasted Summer Tomatoes

There’s nothing like the taste of vine-ripe tomatoes during the peak of summer. SpringHouse Executive Chef Rob McDaniel makes them the star in this delicious dish in which every bite tastes like summer. While Chef Rob does his roasting in SpringHouse’s wood oven, we suggest you do yours on a hot outdoor grill or in a hot oven. Enjoy!

Ingredients:

4 – 6 ripe tomatoes, cut in half

3/4 cup red wine vinegar for marinade

3 – 4 anchovies for marinade

Ground black pepper

2 TBS. olive oil

Fresh basil, chopped or torn into pieces

3 – 4 TBS. grated Parmesan cheese

How to prepare:

Marinate tomatoes in the mixture of red wine vinegar and anchovies for 30 minutes. Heat up a cast iron skillet in the oven or on the grill until it’s piping hot. Drizzle olive oil into pan. Place tomatoes cut side down in the skillet and return to oven or grill. Cook for  five minutes and flip the tomatoes. Cook for two minutes and remove from skillet. Top tomatoes with freshly grated Parmesan cheese, ground pepper, and fresh basil.

Don’t forget to join us at SpringHouse for a full menu of summer delights! Simply call for 256.215.7080 for reservations.

Our hours:
Promontory Social Club
Wednesday & Thursday 4 – 6 pm

Dinner
Wednesday – Saturday: 5:30 to 10 pm

Sunday Brunch
10 am to 2 pm