roasted tomatoes are a cinch to make and are great in pastas, on pizzas and polenta, as a base for salsa, in baked eggs - you've got the idea, pretty much anywhere you might include a tomato.
 |
| fresh tomatoes, prepped for oven roasting |
recipe:
tomatoes (1-lb is a nice, round, easy-to-achieve number), sliced horizontally (ie, at their equators)
olive oil
sprigs of fresh herbs (oregano, thyme, rosemary - whatever's on hand)
garlic, peeled and sliced if you want to
salt/pepper
preheat the oven to 325º F. pour the olive oil (enough to generously coat the pan) into a shallow baking dish or a hotel pan and add the salt and pepper. lay the tomatoes cut side down in the dish/pan, and slide them around a bit to get all the good stuff on them. brush the tops with olive oil, if you want, and add the garlic and herbs. bake approximately two hours or until the tomatoes are completely softened, wilted, and start to wrinkle. the tomato skins will slide right off after baking, but you can leave them on, too. they should keep for about five days in the refrigerator (if they last that long!) or frozen.
 |
| the finished product: oven roasted tomatoes |
