Oven Roasted Tomatoes
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1 dozen ripe paste tomatoes (San Marzano)
2 garlic cloves, finely chopped
Fresh basil, finely chopped
Fresh oregano, finely chopped
Salt & pepper
Preheat oven to 375 degrees.
Wash & slice tomatoes lengthwise.
Scoop out with a spoon (pulp is great in soups or sauce!)
Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper (or foil).
Drizzle with the olive oil and sprinkle with garlic, basil, oregano, salt & pepper.
Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 20 minutes more.
Turn off the oven and leave the tomatoes inside for 10 minutes, then remove and let cool.
AMAZING on sandwiches, pizza or as an appetizer with freshly grated Parmesan cheese.
NOTE: Will keep for 5 days in fridge or 6 months in freezer.
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