We had dinner with friends the other night, and as a pre-dinner appetizer, we nibbled on the most wonderful roasted tomatoes on fresh bread. They were so good that I came home the very next day and made some for myself. The funny thing is this. My brother-in-law had given me a very similar recipe a few months ago, telling me that it was just the greatest. I don’t know where the recipe originated, but I figured that since I’d come across it twice in one season, I’d better hop-to-it, and give it a go.
They are so delicious. They cook for 3 hours in a very low oven, and just concentrate in flavor. You could chop them up and toss into pasta, nibble them on toast, chop them for a relish….be creative- they’re wonderful!
Oven Roasted Tomatoes in Olive Oil
This is a very loose recipe that can be adapted to any size baking dish, and any quantity of tomatoes that you have.
- ripe, red, medium-sized tomatoes
- extra-virgin, or virgin olive oil
- a handful of garlic cloves, peeled and sliced or chopped
- basil stems
- kosher salt
- optional sugar
Place the oven rack in the center-most position, and preheat your oven to 250 degrees.
Wash the tomatoes and slice them in half through the stem-end. Make two little cuts around the stem to remove it from each piece. Place the tomatoes, cut-side up, in a baking dish (you could even use a pie dish if you’re just making a small amount). Tuck basil stems around the tomatoes, and sprinkle the garlic over all.
Drizzle the tomatoes with lots of olive oil (for a pie-dish you’ll use about 1/2 to 3/4 cup; for my 10×14 dish I used almost 1-3/4cups). Sprinkle salt liberally over the tomatoes. If your tomatoes are not too sweet, but very tart, you could also sprinkle a very small amount of sugar over them.
Place the baking dish in the oven and cook for 1 hour. Remove the baking dish from the oven and, using tongs, flip each tomato over so that the cut-side is down. Bake for 1 more hour. Remove the baking dish from the oven and flip tomatoes again so that the cut-side is once again, facing up. Bake for another hour.
Remove from the oven and allow to cool. Pack them into a bowl or wide-mouth jar, submerging the tomatoes in the oil as much as possible, and keep refrigerated. They should last at least a week and a half. Be sure to enjoy the delicious olive oil as a base for nearly anything!