Oven Roasted Tomatoes
Concentrating and caramelizing the flesh of plump roma tomatoes, tossed with olive oil, fresh herbs, and a sizable pile of garlic cloves, Oven Roasted Tomatoes provide generous sweet and savory tomato flavour regardless of the season.
Servings: 4 cups approx.
Ingredients
- 1.25 kilo ripe roma or plum tomatoes (approx 2.75 lbs) 12-16 roma tomatoes depending on size
- 2 heads garlic (16-20 cloves) cloves separated and peeled
- extra virgin olive oil
- sea salt and freshly ground black pepper, or seasoned salt to taste
- 1 handful mixed fresh herbs woody herbs such as rosemary, thyme, oregano, and savoury, and/or add ins such as slivers of green onion, garlic chives, or fresh chili peppers, or soft herbs like basil and mint * See note
- optional a teaspoon of granulated cane sugar
Instructions
- Preheat your oven to 450℉ and line two baking pans with parchment paper.
- Cut your tomatoes into long quarters or big chunks depending on your preference.
- Arrange your cut tomatoes on the baking sheet and scatter the garlic cloves and herbs, if using, over top. Drizzle with a generous amount of olive oil, and season with salt and freshly ground black pepper to taste. If using sugar to increase the sweetness of winter tomatoes, lightly sprinkle the sugar over top of the tomatoes.
- Roast for 30 minutes for wrinkly but still juicy tomatoes, or 40-45 minutes for a drier roasted tomato, checking regularly after the 30 minute mark for desired doneness.
- Eat hot or warm from the pan, making sure to scrape up and use the remaining flavoured oil left after you remove the tomatoes. Or if using later, allow to fully cool, and pack into containers to refrigerate for a few days, or freeze for longer storage.
Notes
If using woody herbs, add to your tray before roasting. If using soft herbs, wait until the tomatoes have roasted and cooled, then stir in the freshly chopped herbs before storing in the fridge or freezer.