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Chapter:Vegetable Recipes
Section:Tomatoes
Recipe:Oven-Roasted Tomatoes
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Oven-Roasted Tomatoes
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A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves

Preheat oven to 325F.

Cut your tomatoes. If you're using small romas, just cut them in half.
Anything larger, quarter them. Half grape tomatoes. Place tomatoes in a
large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle
with salt and pepper. Lightly toss together, coating everything.

Arrange tomatoes in a single layer, skins down, on a cookie sheet lined
with foil or parchment paper. Mince garlic and sprinkle over tomatoes being
careful to let most of it drop directly on the tomatoes . Optionally, you
can also put whole cloves still in the skin right on the pan, but I
definitely prefer it minced on top. Give it one more generous drizzle of
olive oil.

Place in oven and cook for 2 1/2-3 hours, depending on the size of your
tomatoes. It usually takes about 3 for romas that are halved. If you
quarter them, they'll get done a little faster. You'll want to just keep an
eye on them after about 2 -2 1/2 hours. Your house will smell like heaven.
Just take a peek through the window. You'll see the juices have dried up
and some of the tomatoes will start to get dark around the edges.

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