Whole Roasted Bronzini with Roasted Tomato and Garlic Ragu - Healthy Living
Preheat the oven to 400°F. Cut the tops of the garlic off using a shark knife. Every clove in the head should be exposed. Place the garlic cut side up
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Cooking tools:
- Instant-read thermometer
- Chef's knife
- Cutting board
- Aluminum foil
- Baking dish
- Baking sheet
- Mixing bowl
- Saucepan
- Spoon
- Serving bowl
- Oven
- Stove
Ingredients
- 1 bronzini, guts and scales removed
- 1 head garlic
- 3 Roma Tomatoes
- 1 shallot, sliced
- 5-6 sprigs thyme, leaves picked and chopped
- Extra Virgin Olive oil
- 1 cup chicken or vegetable stock
- 1 lemon, cut in wheels
- Extra thyme sprigs
- Kosher salt
- fresh cracked black pepper
- 1/4 cup pittedprovenceolives, chopped
- Chopped parsley
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