The mild flavor of kesong puti goes perfectly with the roasted tomatoes and basil, but feel free to substitute fresh white cheese in its place.
Serves 2 Prep Time 10 minutes Cooking Time 1 1/2 to 2 hours
500 grams ripe native tomatoes
sea salt and freshly cracked black pepper
100 grams kesong puti or
fresh white cheese, crumbled
or chopped roughly
a small handful of basil, leaves picked
1 Preheat oven to 350ºF.
2 Slice each tomato in half lengthwise. Place on a baking tray, cut side up. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Place in preheated oven and roast for about 1 1/2 to 2 hours or until tomatoes have lost some of their structure and their edges are a bit crinkled but still moist. Remove from oven and set aside until completely cooled.
3 Place tomatoes, cheese, and basil leaves in a bowl. Add a bit of the oil you roasted the tomatoes in and toss gently. Taste and adjust seasoning with salt and pepper if needed.
More ideas for roasted tomatoes:
• You can also use the roasted tomatoes in pasta, as part of an appetizer plate, or stuffed into a sandwich.
• They are so versatile and great to have around. To store, place tomatoes in a clean jar and cover with olive oil.
• If you have leftovers, tuck them into a pita pocket with some sprouts and you've got an extra meal—and more savings!
Photography by At Maculangan | Styling by Paulynn Chang Afable | Prop from Rustan's Department Store (green napkin)
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