Oven-Roasted Tomatoes recipe
Oct. 15th, 2003 11:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiderdustI found this recipe in the San Jose Mercury News a few weeks back... it's wonderful!!
Oven-roasted tomatoes
enough tomatoes halved and cored to fill a large, shallow roasting pan
Garlic-flavored olive oil
Kosher salt
Fresh basil, thyme, rosemary or oregnano, chopped
Preheat oven to 200 degrees. Place tomatoes, cut side up, close together until the cover bottom of roasting pan. Drizzle with oil and sprinkle with salt and herbs of your choice to taste. Place pan in oven and let tomatoes roast until they have shrunken dramatically and lost much of their moisture, 6 to 8 hours depending on size of tomatoes.
Roasted tomatoes may be used as is in salads and as toppings for pizza or bruschetta. Or freeze them in an airtight container and use later as the base for a sauce or in soup. You can slip the skins off, if you wish, when you remove them from the pan.
Oven-roasted tomatoes
Preheat oven to 200 degrees. Place tomatoes, cut side up, close together until the cover bottom of roasting pan. Drizzle with oil and sprinkle with salt and herbs of your choice to taste. Place pan in oven and let tomatoes roast until they have shrunken dramatically and lost much of their moisture, 6 to 8 hours depending on size of tomatoes.
Roasted tomatoes may be used as is in salads and as toppings for pizza or bruschetta. Or freeze them in an airtight container and use later as the base for a sauce or in soup. You can slip the skins off, if you wish, when you remove them from the pan.
