CIA Recipes

Oven-Roasted Tomatoes - Print This Recipe

Yield: 10 Servings

4 lb 8 oz/ 2.04 kg tomatoes
3 fl oz/90 mL extra-virgin olive oil
½ oz/14 g minced garlic
½ oz/14 g minced shallots
2 tsp/2 g chopped basil
2 tsp/2 g chopped oregano
1 tsp/1 g chopped thyme
salt, as needed
ground black pepper, as needed

1. Remove the cores from the tomatoes and cut into the desired shape (halved, quartered, wedged, or sliced). Arrange in a single layer in a shallow pan.
2. Combine the oil, garlic, shallots, basil, oregano, and thyme. Season with salt and pepper. Drizzle this mixture over the tomatoes and turn carefully to coat them.
3. Arrange the tomatoes on racks set in sheet pans. Roast in a 275°F/135°C oven for 1 to 1 ½ hours, or until the tomatoes are dried and lightly browned.
4. They are ready to serve now or use as an ingredient in another dish, or they may be cooled on the racks and stored, covered, and refrigerated.