When you have a big load of tomatoes, especially at the end of the summer, drying tomatoes in the oven is a special treat. They are sweet and juicy and just lovely. With herbed rice, this is a delicious side for a quiet dinner at home or for company. Try it paired with the grilled marinated lamb chop recipe, also on Food52!
medium-size plum tomatoes, cored and halved lengthwise
Freshly ground black pepper to taste
low-sodium vegetable or chicken broth
cloves garlic, peeled and halved
1 1/2 cups
brown basmati rice, rinsed well
chopped Italian parsley
scallions, white and green parts thinly sliced
To Prepare the Tomatoes:
Preheat the oven to 250°F and line a baking sheet with parchment paper.
Using a pastry brush, coat both sides of the tomato halves lightly with the oil. Place skin side down on a baking sheet and sprinkle with the salt and pepper to taste. Bake the tomatoes until they shrink to about half of their original size, 3½ to 4 hours; they should remain soft and juicy. Let the tomatoes cool on the baking sheet and slice into quarters. Set aside. (Tomatoes may be refrigerated in an airtight container for up to 4 days).
To Prepare the Rice:
In a 6-quart saucepan over medium heat add the broth, garlic and salt and bring to a boil. Add the rice, stir, and wait until it comes back to a boil. Reduce the heat to a low and cover. Simmer for 40 minutes, then turn off the heat. Let stand, covered, for 10 minutes. Remove the garlic cloves and fluff with a fork to separate the grains.
To Make the Salad:
To make the salad, combine the rice, tomatoes, parsley, scallions, lemon juice, olive oil, and black pepper to taste. Mix well and let stand for 30 minutes. (Salad may be prepared up to one day in advance. Cover and refrigerate until use.)