Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Roasted Tomatoes
Ingredients
1 Tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic, whole or chopped (optional)
2 Tablespoons fresh herbs or 2 teaspoons dried herbs (optional)
2 pounds tomatoes, stems removed
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Preheat oven to 350 to 400 degrees F.
- Drizzle oil on the bottom of a 9x13-inch baking dish. Sprinkle salt and pepper into the dish along with garlic and herbs if desired.
- Cut tomatoes in half and put in baking dish with cut side down.
- Bake tomatoes until soft and the peels start to brown, about 30 to 45 minutes. Cook longer if you want to remove more liquid.
- Add to recipes in place of canned tomatoes, or chop and serve as a chunky sauce or blend to a smooth sauce.
- Refrigerate leftovers within 2 hours or freeze for 8 to 12 months.
You might also like...
Stovetop Buckwheat
Stovetop Buckwheat
This nutrient-rich grain has an earthy and slightly nutty with a chewy texture.
Prepare:
5 minutes
Cook:
15 to 20 minutes
Makes:
3 cups
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 cups
Pumpkin Pie Spice
Pumpkin Pie Spice
This make-your-own pumpkin pie spice is perfect for flavoring your favorite fall baked goods.
Prepare:
5 minutes
Makes:
4 Tablespoons
Stovetop Farro
Stovetop Farro
A slightly nutty-tasting whole grain with a chewy texture. Make a batch ahead for quick grain bowls and stir-fries.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Soulful Seasoning
Soulful Seasoning
Mix your own seasoning for veggies, meats, rice, tofu and soups.
Prepare:
5 minutes
Makes:
10 Tablespoons
Cherry Salad
Cherry Salad
Fresh fruit combined with orange juice and coconut for the perfect side dish or snack.
Prepare:
15 minutes
Makes:
3 Cups
Comments
We made LOTS of roasted tomatoes with garden bounty this fall. We blended some with an immersion blender after roasting and put in freezer containers to have ready sauce on hand. We also left some chunky and froze for other uses. It is so nice to enjoy flavorful tomatoes year round.