"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Roasted tomatoes

Ready to go into the oven


Roasted tomatoes
================
Roma/Italian tomatoes
fresh minced garlic
olive oil
salt /pepper
herbs optional

Add minced garlic to olive oil. Cut tomatoes in half length wise. Place on a cookie sheet lined with parchment paper. brush tomatoes with olive oil and sprinkle with salt, pepper and herbs
if you are using them. Roast in a low oven 275°F to 300°F until tomatoes are done. Anywhere from 3 to 5 hours, depending on the thickness of the tomatoes and the oven temperature) The longer you leave them the more intense the flavour.

3 comments:

Claire said...

I make tomatoes like these a few times a year, but I've always baked them at 250. I'll have to try the higher temp. Did you know that if you remove the seeds and goop surronding them with a spoon, they'll cook faster? I read somewhere that there is no nutrition in the seeds and goop.

These are killer-delicious on a pizza instead of the usual tomato sauce.

Thibeault's Table said...

Claire, thanks so much for commenting.

I did know that about the seeds and "goop" (I love that term) but I guess I'm one of those strange people who actually likes the seeds and goop.

My favourite way to use roasted tomatoes is on grilled French or Italian bread spread with roasted garlic, warm goat cheese and topped with the roasted tomatoes.

Ann

foodalution.com said...

I am so excited to make these. I just came back from market yesterday with 5 lbs. of romas for 5$. This will be my party dish for sure-

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