Oven Roasted Tomatoes

If you’re tired of tossing limp tomatoes, try this. A recipe best used when you’re planning on being home for 6-8 hours and completely worth it.

Put these guys on bread as is or with a little fresh mozzarella for a nice appetizer. Sauté them with roasted garlic and toss with macaroni and fresh basil. Puree them to make a smooth sauce. Add them to sandwiches or salads….options are endless.

It’s as easy as the ingredients:

Plum tomatoes, as many as you have
Olive oil
Garlic, depends on how much garlic you want to use
Salt
Pepper
Crushed red pepper flake (optional)

Preheat oven to 350°

1. Line rimmed baking sheet with aluminum foil and place cookie cooling rack on top.

2. Lightly oil rack and set aside

3. Halve the tomatoes and with your fingers, remove the seeds.

4. Place tomatoes cut side up onto baking sheets, drizzle oil and sprinkle salt, pepper and red pepper (if using)

5. Place pan in oven and leave oven door slightly ajar.  This allows the liquid to evaporate from the oven and intensify the flavor of the tomatoes.

6. After 4 hours, lower heat to 250°and continue to roast until tomatoes appear dry and shrunken.

7. While tomatoes are cooling on the rack, thinly slice as much raw garlic as you please. 

8. When tomatoes are cool, layer them with the garlic in a reusable container and cover with olive oil.  Add more red pepper flake if you like.

9. Place in the refrigerator for a few hours, best overnight, before using to get the most garlic flavor.  Or use immediately with roasted garlic.

Enjoy!
MJM