Oven Roasted Tomato

August 20, 2010

There’s nothing better than a beautiful, ripe tomato. One of my friends brought me a pile of them straight from her mom’s garden back in Pittsburgh. I knew I was going to eat a lot of them straight, but I also wanted to try this recipe out. Slow roasting intensifies the flavor of the tomatoes, making them burst even more with flavor. You could use these to make a tomato sauce or soup, add them into some couscous with fresh basil, or mix them into a garden salad.

You will need…

  • 1 T olive oil
  • 1/2 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 1 t garlic powder
  • 1/2 t fresh cracked pepper
  • Fresh tomatoes — either 16 medium plum (cut in half) or about 6 medium heirloom (cut into quarters)

Then you…

  1. Preheat the oven to 225. Combine the ingredients in a large mixing bowl and toss gently to mix.
  2. Spray a cooking sheet with non-stick spray.
  3. Roast the tomatoes, cut side up, on the baking sheet for about 5-7 hours.

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