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


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;


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.