2 lbs tomatoes- plum or roma work best, cherry tomatoes or 2 or 3 inch tomatoes OK too
olive oil
chopped garlic
chopped fresh herbs- thyme, rosemary, oregano, or basil
salt
pepper
Instructions
Cut roma tomatoes or small tomatoes in half and gently squeeze or scoop out the seeds. For cherry tomatoes, just cut in half.
Put one layer, skin side down, in a shallow baking dish or pan. Drizzle with olive oil and sprinkle with garlic and chopped fresh herbs of your choice (I prefer thyme and rosemary) Sprinkle with a little salt and fresh ground pepper.
Put pan in a 275-300 degree oven for 1-2 hours. I have a convection oven so I put it on 300 for 40 minutes, then cut it back to 275 for another 45 minutes. The tomatoes should gradually shrink, the juice should well up inside, then become more concentrated, then the edges of the tomatoes will curl a little when they are done. Bigger tomatoes take longer. Do not burn or brown the tomatoes.
Great on pizza or in calzones where you don't want a lot of juice. Also good chopped up and put over fresh pasta with a sprinkle of freshly grated parmesan. I also like to take a slice of baguette, spread with goat cheese, and then put a tomato on top. Good in sandwiches, on crackers, in spreads and dips. Much richer flavor than plain tomatoes and not leathery like sundried tomatoes. Can keep in the refrigerator for a week after roasting.
Serving
Suggestions
As above
Originally Submitted
9/21/2012
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