Last week at the farmer's market I picked up 2lbs of tomatillos for $1. To date, my only experience with Tomatillos has been to occasionally add one to dressings or sauces. I never worked with them in bulk. I searched through all my favorite recipe websites for an interesting sauce to top some chicken breast and pasta, but was surprised to find I could not find anything appropriate.
So I invented something. And it came out so fabulous I had to share it. Super simple, healthy, and incredible depth of flavor.
1) Preheat oven to 450 degrees
2) Spread 1-2 T EVOO on a non-stick cookie sheet
3) Add the following to cookie sheet:
a. 2lbs Tomatillos (husk removed, rinsed)
b. 1 large or a few small heirlooms: remove core and tough parts of skin, no need to peel unless you really want to
c. 1 peeled onion, cut in 1" wedges
d. 3 peeled garlic cloves
3. ...<< MORE >>