Oven-Roasted Tomatoes

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  • 5 pounds Roma or vine-ripened tomatoes, halved and seeded
  • 1/2 cup good-quality olive oil
  • 1/4 cup good-quality balsamic vinegar
  • 1/3 cup chopped mixed fresh herbs (flat-leaf parsley, basil, rosemary and thyme), or 2 tablespoons dried Italian seasoning
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon crushed fennel seed


Preheat oven to 225°F.
Place tomatoes cut side up on one or two baking sheets covered with foil.
Mix together remaining ingredients and spoon about 1 teaspoon on each tomato.
Bake for 8-12 hours (put in oven before you go to bed).

There are endless ways to use these tomatoes: on a tray with bruschetta and cheese for an appetizer; add to salads; puree in a food processor for a spread for bread, crackers or sandwiches; puree and stir in cream, goat or blue cheese for a great dip; sprinkle with a mixture of bread crumbs and Parmesan cheese and place under the broiler until browned; puree, and use as a sauce on pasta; puree 20 tomato halves and add to saucepan with 2 cups half-and-half. Stir to combine, heat through and garnish with fresh basil and Parmesan; garnish with fresh basil and Parmesan cheese; place 9 tomato halves over a piece of puff pastry, place 1/2 inch of pastry strips on each side and 2 across in each direction to box in tomatoes, brush with egg wash, sprinkle with Parmesan cheese and bake at 400° for 20 minutes.
Recipe from Central Market Poulsbo - Culinary Resource Center
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