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...
Corn and Tomato Salad
Corn and Tomato Salad
Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Prepare:
5 minutes
Makes:
3 cups
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Squash Blossom Quesadilla
Squash Blossom Quesadilla
Tortillas filled with tender sautéed squash blossoms and creamy cheese. Make them your own by adding salsa, peppers, cilantro or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Breakfast Banana Split
Breakfast Banana Split
Try this kid-approved recipe for a healthy and fun breakfast. Whole-grain cereal is topped with yogurt, pineapple and a drizzle of honey.
Prepare:
5 minutes
Makes:
2 Banana Splits
Prepare:
10 minutes
Cook:
10 minutes
Makes:
8 wedges
Chimichurri
Chimichurri
This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
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.