Oven Roasted Tomatoes
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A recipe born of necessity: Too many tomatoes + off on a vacation! After I cooked these, I ate some for dinner on pasta with some turkey meatballs (photo). The rest I froze to use later for bruschetta, the base for tomato sauce (pizza, spaghetti), or a side dish.
Serves: 4
Ingredients:
2 lbs tomatoes, diced or halved to make them all a consistent size. (I used Campari, cherry, and Romas)
3 Tbsp. Flying Olive Basil, Garlic, Tuscan Herb, Gremolata, or a Single Varietal of Choice Extra Virgin Olive Oil;
1/2 tsp dried oregano
2 Tbsp Flying Olive Aged Dark Balsamic or Neapolitan Herb Balsamic Vinegar
2 garlic cloves minced
1 tsp Italian seasoning
½ cup fresh basil leaves, torn, or 1 1/2 Tbsp dried (if necessary)
Sea salt and freshly ground black pepper;
Directions:
Preheat the oven to 325 F.
Place the cut tomatoes on a baking pan covered in aluminum foil for easy clean-up.
In a bowl, combinel the remaining ingredients. Mix well and season to taste.
Drizzle the vinaigrette over the tomatoes, toss well, and place in the oven.
Bake for 1 hour stirring half-way through cooking.
Submitted by Barb L.