Shared by Janine Meyer from Fort Hill Farm (originally from a customer at the Westport, CT. Farmers Market)
Olive oil for roasting tomatoes
Salt and Fresh ground black pepper
Rice, white or brown
2-3 Tbsp. Olive Oil
2-3 Tbsp. Lime Juice
1-2 cloves garlic, rough chopped
1 cup fresh Cilantro, rough chopped
Preheat oven to 300. Slice tomatoes in half lengthwise, place cut side up in a baking dish. Drizzle with extra virgin olive oil, season with salt, fresh ground black pepper. Bake for 2 hours. (Or slow roast on a low heat grill in a grill safe pan. *Do not use aluminum foil with tomatoes. Aluminum foil and tomatoes create a reaction that is undesirable for human consumption.)
Cook rice according to package directions on stove top or in a rice steamer.
Add equal parts of olive oil and lime juice, chopped garlic, and cilantro to a blender or food processor. Blend until well combined. Season to taste with salt and pepper.
Once rice is cooked, mix with the cilantro mixture, top with roasted tomatoes and enjoy! Serve hot or cold.