This is an annual summer beach treat, a passed-down tradition in Cary, N.C., resident Shari Saslaw's big family.
Serve as a side dish with grilled steak.
- 15 Roma tomatoes, each cut in half lengthwise (may substitute other small or medium ripe tomatoes)
- 8 ounces fresh blueberries, stemmed and washed
- 1/4 cup olive oil
- 3 teaspoons Old Bay Seasoning
- 3 teaspoons raw sugar
- 6 to 8 basil leaves, stacked, rolled and cut crosswise into very thin strips (chiffonade), or finely chopped, for garnish
Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil or a silicone liner.
Arrange the tomatoes cut side up on the baking sheet, then scatter the blueberries over the top of the tomatoes (if they fall between the halves, that's okay, too). Drizzle with the oil, then sprinkle with the Old Bay seasoning and sugar. Roast for 20 to 25 minutes; the tomatoes and berries will have softened and released their juices.
Transfer to a serving bowl and garnish with the basil; serve warm or at room temperature.
From Top Tomato 2011 finalist Shari Saslaw of Cary, N.C.
Tested by Zofia Smardz .
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