Due to an electronic transmission error, the recipe for...

July 10, 1996|By Universal Press Syndicate

Due to an electronic transmission error, the recipe for roasted tomato salad from "Delia Smith's Summer Collection," printed in this section on June 26, was incorrect. The correct version follows.

Roasted tomato salad

Makes 4 to 6 servings as a first course

12 large tomatoes

salt and pepper

2 large or 4 small cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil

FOR THE RECORD - Correction

12 large fresh basil leaves

DRESSING:

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

12 large fresh basil leaves

24 black olives

Heat the oven to 400 degrees.

First, skin tomatoes: Pour boiling water over them and leave them for 1 minute, then drain, and as soon as they are cool enough to handle, slip off the skins. Cut each tomato in half, place halves in shallow, oiled roasting pan (about 16 by 12 inches), cut sides up, and season with salt and freshly ground pepper. After that, sprinkle on the chopped garlic, distributing it evenly among the tomatoes. Follow this with a few drops of olive oil on each one, then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.

Place roasting pan in top half of oven and roast tomatoes for 50 minutes to 1 hour, or until edges of the tomatoes are slightly blackened. Remove pan from oven and allow tomatoes to cool. All this can be done several hours ahead.

To serve tomatoes, transfer them to individual plates, place half a basil leaf on top of each tomato half, then beat oil and balsamic vinegar together and drizzle over tomatoes. Finally, top each one with an olive. Lots of crusty bread is an essential accompaniment to this dish.

Pub Date: 7/10/96

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