Roasted Tomatoes Recipe

Roasted Tomatoes Recipes

Ingredients :

6 large ripe but not overripe tomatoes, cut crosswise in half

5 tbsp good-quality olive oil

sea salt and freshly ground black pepper

1 tbsp chopped fresh basil; or 1 tsp dried

1 tbsp chopped fresh rosemary; or 1 tsp dried

Method :

Preheat the oven to 425 degrees. Place the tomatoes in a medium-size roasting pan or ovenproof skillet and sprinkle with the oil, salt, pepper, and herbs. Roast the tomatoes for 10 minutes. Reduce the oven temperature to 300 degrees and continue roasting until the tomatoes are soft but not falling apart, 20-30 minutes longer. Serve hot or at room temperature.

Makes 6 servings

In early September, when the garden is at its peak, we are blessed with rows of plump and juicy red tomatoes. After we have eaten our fill (can you ever really get your fill of fresh vine-ripened tomatoes?), we make a huge batch of sauce to can for the winter. But we save the biggest, most promising-looking tomatoes to roast.

Roasting is a wonderful way to bring out the essence of tomatoes. The tomatoes are sliced in half and sprinkled with good olive oil, sea salt, a grinding of black pepper, and some fresh basil and rosemary from the garden. Let them roast until your whole kitchen is bursting with their rich, seductive smell, and have a crusty loaf of bread ready. Roasted tomatoes are also a great base for pasta sauce or can be cut into small chunks and served on top of ice, chicken, or fish dishes.

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