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Oven Roasted Tomatoes

By bellalimento |

I’m a big fan of roasting just about everything. But one of my favorites things to roast has to be tomatoes. Slow roasting brings out their sweetness and adds another level of flavor. It only takes about 5 minutes to slice, toss and season and then you simply chuck them into the oven to work their magic. I could eat them on their own, they’re like candy to me, but they’re fabulous tossed with pasta, added to salads, slathered onto a warm baguette {swoon} and so much more. Measurements for the olive oil and seasonings will depend on how many tomatoes you are roasting. You just want enough olive oil to COAT the tomatoes. Season accordingly with salt/pepper. I typically use 2-3 cloves of garlic per 8 ounces of tomatoes. Use more or less according to your tastes. If you happen to like things spicy you could even add a pinch of red pepper flakes.

I’ll be sharing specific recipes with you shortly that you can use your roasted tomatoes with!

Oven Roasted Tomatoes
What you’ll need:
Tomatoes – halved {or quartered if large}
extra virgin olive oil
garlic – thinly sliced
salt/pepper

What to do:
1. Preheat oven to 275 degrees.

2. Into a bowl add your tomatoes. Drizzle enough olive oil to coat. Add garlic slices and season with salt and pepper. Toss gently to combine.

3. Transfer coated tomatoes to a rimmed baking sheet. Tomatoes should be in a single layer. Bake for approximately 1-2 hours OR until tomatoes start to collapse and release their juices.

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About bellalimento

bellalimento

bellalimento

Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Along with her delicious recipes being a staple on Babble's Food channel, Jones has been featured on sites such as: Saveur, CNN’s Eatocracy, The Cooking Channel, and The Washington Post.

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0 thoughts on “Oven Roasted Tomatoes

  1. Kate@Diethood says:

    I love snacking on these!

  2. bridget {bake at 350} says:

    Those sound fabulous!

  3. Matthew "mmWine" Horbund says:

    I assume you do this with cherry tomatoes more than roma or beefsteak.

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