All it takes are the most beautiful tomatoes, a few cloves of garlic, a healthy glug of olive oil and some salt and pepper. Oh yes, and a bit of patience. Follow the steps, and you'll be rewarded with a jar of concentrated tomato gold where each bite makes you think of an entire tomato plant warming in the sun.
Serve them up on little pieces of toast over a smear of goat cheese, chop them up into pasta, toss them onto a homemade pizza, or sneak them straight out of the jar, they'll be awesome either way.
Oven Roasted Garlic Tomatoes
12 (or as many as you have) fully ripe tomatoes, I used plum
8-10 cloves of garlic, smashed to smithereens
1/4 + 1 Tbsp cup good olive oil
salt and pepper
- Preheat the oven to 325F
- Line a rimmed cookie sheet with wax paper or a Silpat and very lightly brush with 1 Tbsp of olive oil.
- Cut each of your tomatoes in half, remove the green core, and using a small spoon remove the seeds. (I dumped them all into a bowl, stirred in a bit of salt and balsamic and ate it with a spoon. Don't judge me.) Lay out the halves open side up on your sheet.
- In a small bowl combine mashed garlic, salt and pepper, and the olive oil. Spoon a bit of this mixture into each tomato half until all are filled.
- Slide the tray into the oven and let the tomatoes relax and shrink for about an hour. They should look a tiny bit flatter then those in the picture above, you don't want to completely dry them out.
- You can use these straight out of the oven, or carefully slide the flat halves into a jar, top off with a bit more olive oil so that they're submerged, and store in the fridge until needed. As a bonus, once the tomatoes are all gone, you still have the amazingly infused olive oil in the jar to use on bruschetta or pasta. Yum!
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