Oven-Roasted Tomatoes Recipe
By
Francine Maroukian
Difficulty: Easy |
Total Time:
1 hr 40 mins
|
Active Time:
|
Makes:
16 pieces
You’ll find an endless number of uses for this simple recipe—these are perfect tossed in a salad, mixed with pasta, served with fresh cheese, or added to a frittata.
INGREDIENTS
- 4 plum tomatoes, quartered lengthwise
- Extra-virgin olive oil
INSTRUCTIONS
- Heat the oven to 325°F.
- Place tomato quarters on a rimmed baking sheet lined with parchment paper. Season with salt and pepper and drizzle with a little olive oil.
- Roast until tomatoes shrivel but are still moist in the center, about 90 minutes.
I add whole garlic cloves to the tomatoes, and sprinkle all with thyme (though one can go with basil, or rosemary, or oregano). I also pack the end result in olive oil left from roasting on the tray, and add fresh oil to just cover the tomatoes and garlic in the jar. This should keep over winter in your refrigerator.
I have stored these for much longer than 3 days and they are still perfect. Kept them in a 50's clear glass covered refrigerator dish. Also can store them in olive oil or vacuum seal, but keep cold either way.
My mother has made these for years and I enjoyed them often while growing up. Simple and delicious.
They're not completely dried out like sun-dried tomatoes, so store them in a covered plastc container in the refrigerator for up to 3 days.
How do you store the oven roasted tomatoes? How long are they good stored?