Tomato season is in full force, and this is my favorite way to eat them. I love to roast tomatoes in big batches and use them for recipes throughout the week. I use fresh oregano and basil from my garden, a bit of olive oil and a generous amount of salt and pepper. Roasted tomatoes are great for bruschetta, on pasta, in sandwiches, or on pizza.
You will need:
4-6 ripe medium-sized Tomatoes
2 tablespoons Olive Oil
2 cloves of Garlic, minced
1 1/2 tablespoons chopped Fresh Basil
1 teaspoon Fresh Oregano
1/8 teaspoon Pepper
1/2 teaspoon Salt
Preheat your oven to 400 degrees. Dice the tomatoes, you want the pieces to be about an inch big.
Spread the tomatoes out on a baking sheet. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, salt, basil, and pepper. Toss around a bit to evenly distribute everything.
Bake for about 15 minutes. Then use a spatula and stir/flip the tomatoes a bit. This helps them to cook evenly. Then let cook for another 10 minutes. You want the tomatoes to have lost their moisture, but you don’t want them to brown or burn.