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...
Fruit and Nut Slaw
Fruit and Nut Slaw
This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Maple Glazed Turnips
Maple Glazed Turnips
A warm and flavorful dish that combines maple and cinnamon with hearty root vegetables.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Cream of Celery Soup
Cream of Celery Soup
This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Vegetarian Borscht
Vegetarian Borscht
Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Prepare:
5 minutes
Makes:
5 cups
Fruit Shake 1 (with yogurt)
Fruit Shake 1 (with yogurt)
A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
5 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.