Oven-Roasted Tomatoes

[ 1 ] April 12, 2013 |

Oven-Roasted Tomatoes

There are a lot of things I love to do with fresh tomatoes and one of my favorite things to do is to roast them. They make a wonderful sauce.

Oven-Roasted Tomatoes

Slow-roasting tomatoes really intensifies their flavor. They end up sweet and concentrated.

 Oven-Roasted Tomatoes

This is the perfect technique for both concentrating flavor and preserving tomatoes. You can freeze them in portions and use them for pasta, salsa or soup.

Oven Roasted Tomatoes
  • 2 Tablespoons olive oil
  • 3 cloves garlic, peeled and thinly sliced
  • 3 branches of fresh thyme
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • salt and freshly cracked pepper
  • 1 pound cherry tomatoes, halved (or any tomatoes)
  1. Preheat the oven to 325F. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil, garlic, and seasonings, then lay them cut side down in the dish.
  2. Transfer the dish to the oven and roast for 2 to 3 hours, until shriveled but still moist.
  3. Enjoy immediately or store in a jar in the refrigerator or freeze for future use.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Pasta, Side Dishes, Vegan, Vegetarian

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