Oven-Roasted Tomatoes

Oven-Roasted Tomatoes are fresh tomatoes that are slow-roasted until the flavors are intensified and they are beautifully caramelized.

My garden has been a little wacky this summer.  My first year growing was last year and, surprisingly, much more productive than this year.  I've already pulled 4 of my 8 plants and I've about to dig up the others, too.

I can honestly say that I think my success, or lack thereof, isn't completely my fault.  Well it kind of is, but I've come to realize gardening is all about trial and error.  See, last year I got tomatoes that were all the same variety.  And apparently the variety I chose was great for my tropical growing conditions.

This year I thought, I have obviously magically developed a green thumb because of last year's plentiful crop.  So this year I'll get all fancy and grow a bunch of different varieties.  Mix it up and get all exotic.  I do, after all, have a green thumb, like I said before.

So I planted yellow tomatoes, plum tomatoes, grape tomatoes, big boys, and one or two others.  I planted them...and they grew.  And I did get some tomatoes.  But this year I got nowhere near the amount that I harvested last year before they were struck with all kinds of sad tomato illnesses.  Out of the 8, only 2 plants really did well.  Sigh.  Live and learn.

So anyhoo, from what I did harvest, I was able to make some great fresh tomato sauce, top plenty of cream cheese bagels, and throw together several batches of fresh salsa.  I also made these oven-roasted tomatoes that have a deep intense tomato flavor.

They were absolutely irresistible right off the pan and didn't last a day in our house.  You won't believe how rich and full of flavor these little beauties are.  So, if you're lucky enough to still have tomatoes rolling in, make these!  You will not be disappointed!

Oven-Roasted Tomatoes

   

Ingredients

• fresh tomatoes
• olive oil
• kosher salt and fresh ground pepper
• garlic cloves, unpeeled (optional)
• onion, cut into thick wedges (optional)

Instructions

1. Preheat oven to 300 degrees.  
2. If you're using small tomatoes (like plum tomatoes), cut the tomatoes in half.  If you're using large tomatoes, cut them into wedges.  Place the tomatoes skin side down onto a parchment-lined cookie sheet.  If you're using garlic or onions, put them onto the pan in between the tomatoes.  Drizzle the tomatoes with olive oil and lightly season with fresh ground pepper and kosher salt.
3. Bake in the preheated oven for 1 1/2 - 2 hours, or until the tomatoes are shriveled, but still a little juicy.  Peel the garlic before eating.

Notes

• As you can see, there are no amounts listed for the ingredients.  For this recipe you can really use what you have on hand.  I had a bunch of tomatoes that were on their last legs and then about a half a head of garlic that I needed to use.  Then I threw in the onions simply because we love them.  The onions got a little dried and crispy, but I like them that way.  
• Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.