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Oven-Roasted Tomatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Simple oven-roasted tomatoes packed with flavor. So easy to make!

Ingredients

  • 1 package Grape Or Cherry Tomatoes
  • 1 head Garlic
  • 6 Tablespoons Exra Virgin Olive Oil
  • 3 teaspoons Kosher Salt Or Sea Salt
  • 2 teaspoons Ground Pepper

Preparation

1. Line a baking sheet with parchment paper. Preheat oven to 225 degrees.

2. Break garlic into individual cloves, but leave them unpeeled.

3. Cut tomatoes in half lengthwise, and lay them on the baking sheet in a single layer, cut side up. Now and then, put a garlic clove on the sheet as well, but keep everything in a single layer.

3. Season everything with salt and pepper.

4. Drizzle olive oil over everything, and pop the sheet in the oven.

5. Let the tomatoes and garlic slowly roast for 6 hours or more, until they are as dry as you want them. (I like mine not too dry and still slightly fleshy.)

6. To store, put everything in a clean bottle and keep in the refrigerator. The garlic will continue to flavor the tomatoes as they sit together.

For an even stronger garlic flavor, squeeze the garlic out of its peel before storing. If you prefer not to store the tomatoes with the garlic, I won’t be offended.

These tomatoes are wonderful in a sandwich, with a slice of sharp cheese, lettuce, thinly-sliced red onions on garlic-toasted crusty bread. You can also use it in salads, pizzas, or in a cream sauce over pasta.

6 Comments

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ivoryhut on 8.12.2009

Hey, Jensamom! So happy to hear you liked it. Try it on a sandwich. Tastes absolutely delicious.

Trish, let me know how it goes for you. Thanks for the photography shout-out.

Chipmunkgal, I’ll have to try that lemon zest trick. I do imagine it’ll give the tomatoes a nice tang.

Czken, I’ve made this in bulk and the tomatoes have lasted a loooong time. Just make sure you always use a clean utensil to take them out of the jar so as not to contaminate the tomatoes, and you’ll definitely be able to take your time and savor them. Try it in a creamy pasta sauce with chicken and shitake mushrooms. Soooo good.

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czken on 7.20.2009

A question; If I follow the storage instructions as written and can keep myself out of the jar, how long will the tomatoes last? is this something I have to use up rapidly or can I take my time and savor them?

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chipmunkgal on 7.18.2009

ooops I meant to say lemon Zest…sorry

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chipmunkgal on 7.18.2009

I love roasted tomatoes…about 5 minutes before I take them out of the oven I put some lemon yest on them..the lemon taste really makes them pop…

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Trish in MO on 7.16.2009

My tomatoes have yet to come in all at once; usually they trickle in. This recipe is in my recipe box at the ready!

Great to see you here too, Ivoryhut! (love your tutorials on PW)

One Review

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Tere on 3.4.2012

Made these roasted tomatoes yesterday and they’re out of this world. Added them to a pizza I made last night major hit. Today added them to a chicken salad sandwich delish. Plan to make another batch later today.
P.S. what’s the best way to store them? Can they be canned or frozen? Reason why have a ton of tomatoes in my garden. Thanks Ivoryhut

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