Sunday, August 12, 2007

Oven Roasted Tomatoes Recipe

Above Photo: Oven roasted tomatoes drizzled with oil and sprinkled with finely chopped parsley.

These soft, moist slow-roasted tomatoes are flavoured with garlic and herbs. They can be used as part of an antipasto platter; in salads, sauces or sandwiches; or on pizza. If we will be using them in a smooth sauce, we remove the skins after the cooked tomatoes have cooled.

40ml (2 tablespoons) oil
4 medium cloves garlic, peeled and crushed
1-2 teaspoons fresh thyme leaves, firmly packed
1-2 teaspoons fresh oregano leaves, firmly packed
8 Roma tomatoes
Generous pinch of sugar
Freshly ground black pepper
1 teaspoon white vinegar

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced).

Line a large baking tray with baking paper.

Combine oil, garlic, thyme and oregano in a small bowl.

Cut tomatoes in half lengthways. Remove cores. Place tomato halves, cut side up, on lined tray. ©

Spoon oil mixture evenly over tomato halves. Sprinkle tomatoes with sugar, salt and pepper.

Bake for about 2 hours.

Remove tomatoes from oven and sprinkle them with vinegar. Serve hot, or allow to cool on tray.

Place cooled tomatoes in a container and pour over any juices. Cover and refrigerate.


Blogger Truffle said...

Oh my! How delicious! Your photography is stunning.

4/9/07 8:56 am  
Anonymous Anonymous said...

I let them cool then cut and used on a antipasto platter, thankyou Deb and Amanda

16/1/09 1:05 am  

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