1 teaspoon mustard seed
1 cup finely chopped coriander
1/4 cup white sugar
1/2 teaspoon salt
6 pounds ripe tomatoes - peeled, seeded, and sliced
2 teaspoons chopped freshly basil
1 teaspoon chopped red bell pepper
1 teaspoon salt and pepper to taste
1/2 teaspoon ground black pepper to taste
4 tablespoons white wine vinegar
3 tablespoons tomato juice, divided
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine salt, 3 tablespoons vinegar, tomato juice and 1 teaspoon of pepper. Pour mixture over axils in dish.
Roast in preheated oven for 10 minutes until juices run clear.
Cut each axil into 4 diagonal pieces. Spread leaves 1/4 cup of each. Open middle section of each axil and slide in each piece to cover all.
Roast without oil in oven for 10 minutes, turning once. Remove cover and bake for one hour, or until tender center is firm. Serve hot.
⭐ ⭐ ⭐ ⭐