Ingredients
|
Your favorite tomatoes
2-3 beefsteaks OR 1 tub of cherry or grape tomatoes 5-6 Roma tomatoes |
2T olive oil to start, add more if needed
2-3 cloves of garlic, finely chopped Hawaiian salt and black pepper, to taste Optional Fresh basil, chopped finely. Dried works just fine too. |
What To Do
Pre-heat oven to 350°F. Put a couple of paper towels on a dinner plate and set it aside for when the tomatoes are done and out of the oven
Cut tomatoes into approximately 1/4" thick round slices. Split grape or cherry tomatoes if those are what you're using
Drizzle 2T of olive oil on a rimmed baking sheet. Coat both sides of the tomatoes with olive oil, adding more if necessary, and lay tomato slices flat on the baking sheet. Sprinkle chopped garlic over tomatoes. Lightly salt and pepper tomatoes.
Bake at 350 degrees for about 15 minutes. The tomatoes should look pretty wet and bubbly. Flip them over as best you can and back for another 15-20 minutes, or until they start to brown and caramelize around their edges.
Take the baking sheet out of the oven and use a spatula to scoop up the tomatoes and place on the paper-towel-lined dinner plate to cool.
Cut tomatoes into approximately 1/4" thick round slices. Split grape or cherry tomatoes if those are what you're using
Drizzle 2T of olive oil on a rimmed baking sheet. Coat both sides of the tomatoes with olive oil, adding more if necessary, and lay tomato slices flat on the baking sheet. Sprinkle chopped garlic over tomatoes. Lightly salt and pepper tomatoes.
Bake at 350 degrees for about 15 minutes. The tomatoes should look pretty wet and bubbly. Flip them over as best you can and back for another 15-20 minutes, or until they start to brown and caramelize around their edges.
Take the baking sheet out of the oven and use a spatula to scoop up the tomatoes and place on the paper-towel-lined dinner plate to cool.
Notes
- Roasting is a FANTASTIC way to get intense flavor out of winter tomatoes and works even better with surplus summer tomatoes.
- Be really light on the salt because roasting concentrates that lovely, smoky tomatoe-y taste.
- They make a great base for panini, as a pizza topping and a great complement to pesto with pasta.