Oven Roasted Tomatoes

It’s tomato season!! The most popular question I’ve been asked lately is: where can I get a bulk order of tomatoes? To which I reply, order them through a farmer at the market. Lots of farmers grow tomatoes and lots of farmers are willing to sell them in bulk. Just ask! It’s a great opportunity to meet your local farmer.

If you’re canning tomatoes, tell the farmer that. You will want a fleshy tomato (not something with a lot of water and seeds). Ask for a paste or Roma tomato.

I’m gearing up for Round One of my own personal tomato canning. I always do a large batch of stewed tomatoes and a large batch of tomato sauce with my friend Nicole. This is a two day project (generally over two separate weekends).

But, because I’m a tomato fiend, the canned tomatoes aren’t ever enough. This year, I started experimenting with oven roasted tomatoes. Delicious! I made the first two batches using tomatoes from my garden. Unfortunately, I can’t tell you what variety they are. I thought I was buying golden cherry tomato plants this spring, but it seems that the garden centre mixed up the signs, because I have tons of medium sized red tomatoes. Hence the need to get creative!

The first batch of oven roasted tomatoes was so good that they didn’t even make it to the freezer; I ate them all first! I did freeze the second batch and then I ordered 15 pounds of tomatoes through my CSA to make more.

I’ve been eating these tomatoes in salads, on pasta, on crackers, and directly out of the container.

The recipe is a combination of a few different recipes I found online. It’s flexible, so play with it! I imagine some basil or oregano would be a nice addition.

Oven Roasted Tomatoes
3 pounds of tomatoes (about 15 tomatoes)
1/4 cup olive oil
3 cloves garlic, crushed
1/8 cup balsamic vinegar
salt and pepper, to taste

Pre-heat oven to 400 F.
Slice tomatoes in half, remove core and seeds.
Lay tomato slice cut side up on a baking sheet lined with parchment paper.
Mix together olive oil, garlic, balsamic vinegar, salt and pepper. Spoon over tomatoes.
Bake for 50 minutes. Turn off oven and leave tomatoes in until cooled.

Eat or freeze and enjoy later!

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