Oven Roasted Tomatoes
by Country Spoon
Now that the temperature has cooled down a bit… turn on the heat in your oven! Tomatoes, garlic and onions truly come to the perfect melody of flavors roasting at high heat. Sprinkle with some fresh basil and serve with warm crusty bread and devour the last taste of summer! This recipe is a great way to use up some of your crop and it will freeze well too.
Oven Roasted Tomatoes:
10 – 15 plum tomatoes (I prefer San Marzanos)
2 small yellow onions – thinly sliced
4 -5 large garlic cloves – smashed
1/2 t. sea salt
1/4 t. freshly cracked black pepper
good olive oil
Preheat oven to 500. Line a cookie sheet with foil. Slice onions and smash garlic – set aside. Half or quarter tomatoes, depending on size, and lay on lined cookie sheet. Add onions and garlic to tomatoes and drizzle with olive oil – Just a light coating will do. Sprinkle tomatoes, onions and garlic with salt and pepper. Roast in preheated oven for about 1 hour, turning once or twice. The edges will begin to brown. Remove tomato mixture from oven. Let cool slightly and top with freshly torn basil to taste. Serve with warm crusty bread, hot fresh pasta or enjoy with some grilled chicken.