Oven Roasted Tomatoes

Of late I feel as though I have fallen for oven roasted tomatoes. The roasted adds depth and sweetness to tomatoes that just adds to their deliciousness. This technique can be used with any tomatoes, big or small, even a mixture works well. Just make sure that there is not a huge difference in size between the smallest and largest, otherwise the small ones will be over done before the biggest are.

They also last longer than fresh tomatoes. Once roasted they can be stored in the refrigerator for days.

Slice tomatoes in half, if using small cherry or teardrops you can leave whole.
Place in a oven safe earthenware baking dish.
Drizzle a little oil and season with salt and pepper. Fresh herbs are a great addition, I particularly like thyme, as are whole garlic cloves.


Place in 375 to 400 deg oven.
Roast for about an hour (this will largely depend on the tomatoes, bigger ones will take longer, as will ones with more moisture.) until they are nicely browned and cooked through but still hold their shape. They can be turned mid-way through the cooking.


Make sure when storing to keep all the liquid and to scrap the pan for any of the caramelization on the pan.