Oven Roasted Tomatoes

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It’s time for another episode of our ‘garden-to-table’ feature. Today we’ll oven roast Roma-Grape tomatoes. This variety of tomatoes is new to me this summer, and new to our garden. They are larger than your typical grape tomato and smaller than a Roma. The flavor however, is unforgettable.

I quickly went out to the garden and picked all the ripe tomatoes and brought them in for a bath. I had to be quick because it’s so incredibly hot this week! We had a heat index of 121 today. Yuck – I’m ready for Fall.

When roasting tomatoes be sure to slice them in a way that the cut side will stay up during cooking.

Preheat the oven to 225 degrees and spread the tomatoes on a baking sheet. Drizzle with a little olive oil (I used a Mr. Misto spritzer), sprinkle with a dash of sugar, a good pinch of sea salt, freshly ground pepper, julienned fresh basil leaves and about 4 minced cloves of garlic.

Bake for 4 hours and allow to cool. Refrigerate until ready to use. It’s very hard not to eat them all fresh from the oven.

So now you may be wondering what to do with all those roasted tomatoes? I’m so glad you asked! How about a nice panini made with white cheddar cheese, leftover grilled chicken, fresh basil leaves on left over garlic bread from a dinner party? Works for me!

The tomatoes have so much flavor and are terrific warmed on a panini.

If you still have more roasted tomatoes you can add them to a nice weekend breakfast frittata.

Or one of my favorites, Bow Tie Pasta with Tomatoes, Asparagus and Boursin Cheese.

Maybe add them to a deep dish vege pizza?

Or you could add them to this incredible, addictive, focaccia with caramelized onions, rosemary and tomatoes.

There’s a few ideas for this weekend! But I realize if your weather is as hot as ours you may be happy to drop a few tomatoes in a nice cool, crispy salad.

Oven Roasted Tomatoes

(adapted from a recipe posted on Tasty Kitchen by barefootbell)

Whole cherry, grape or Roma Grape tomatoes (I used about 4 cups)
4 cloves garlic, minced
2 tablespoons olive oil (more or less as needed to lightly cover tomatoes)
1 teaspoon sugar
1 teaspoon sea salt
freshly ground pepper
8 fresh basil leaves, julienned

Preheat oven to 225 degrees. Wash tomatoes and slice them in half so the cut side will face up during baking. Place them on a baking sheet and spritz or drizzle with olive oil. Sprinkle with sugar, salt, pepper, minced garlic and fresh basil. Bake for 4 hours or until shriveled but not dry. Store leftovers in the refrigerator. Add them to sandwiches, soups, pizza, pasta or eggs.

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Thanks so much for stopping by! Have a terrific weekend and check back on Monday for Pie No. 30!

Tricia

3 Comments

thecompletecookbook says
July 23, 2011 at 7:43 am
Oh my – what wonderful roasted tomatoes! Hope I am patient enought to wait the 4 hours. Thanks for sharing all the wonderful recipe ideas too.<br />:-) Mandy
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Tanna at The Brick Street Bungalow says
July 22, 2011 at 12:00 pm
Oh.my.goodness!!! These looks absolutely divine!! And, all of your suggestions for use… you're killing me on this diet! LOL! I love roasted vegetables. We have been avoiding things that require the oven in the heat, but I gave in and roasted caulifower the other night and just moaned with every bite. LOL! I'll be trying these tomatoes (without the sugar for now). Thank you and
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Barefeet In The Kitchen says
July 22, 2011 at 6:16 am
Tricia, your tomatoes are gorgeous! Seriously, I don't have a single tomato plant that looks that beautiful. I love how healthy and happy yours look. Of course, if a heat index of a zillion degrees is required, I'll just go ahead and watch mine wilt in this very dry heat!
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