Roasted Tomatoes

It is that time of year where tomatoes are in abundance especially on the East coast where I am from.  Here is a wonderful recipe for roasting your tomatoes, you can then use them in sauces, soups, gravies, appetizers or freeze them.  Try roasting cherry tomatoes for bruschetta. Roasting tomatoes brings out the sweetness in the tomato and just gives it a rustic, hearty flavor.

OVEN ROASTED TOMATOES

This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that you do not crowd the tomatoes. You want room between them for the moisture to escape, which will concentrate the tomato flavor.

If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.

 Ingredients

• 2 tablespoons olive oil
• ½ tsp of sea salt or kosher salt
• ¼ tsp of ground pepper
• 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after the roasting and add to your favorite dish)
• Fresh herbs; basil, oregano, thyme, rosemary – mix or add your favorite herb
• 1 pound (450g) tomatoes, (8 small or 4 medium-sized)

 Directions

1. Preheat the oven to 325ºF
2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper
3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems. (note: stems will come out easy after roasting)
4. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
5. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

    Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.