Thursday, September 20, 2012

Oven Roasted Tomatoes

It's a good thing my husband loves me. I can be really ditzy at times. I found a recipe for oven roasted tomatoes which is a great idea for this time of year. The recipe pictured the tomatoes in a jar so I went out and bought jars from the store; as for the tomatoes, we already had plenty of them from a friend's garden!

So, I followed the recipe and put the tomatoes in the jar. I asked my husband if we had room in the freezer for these jars and he looked at me oddly. Thankfully, my husband knows what he is doing in the kitchen. After a long laugh, he showed me how to jar tomatoes for the very first time.

After we were finished, we took a jar to both of our mothers. As part of my 25 by 25 list, I wanted to make something for our mothers (randomly) this year. I think they will really enjoy these roasted tomatoes. They made our house smell delicious for hours and they tasted great!

For those who are interested, the recipe for the oven roasted tomatoes is below. For lessons on how to jar tomatoes, you will have to ask my husband.

Oven Roasted Tomatoes

Servings: - 1/2 cup each
Nutrition per Serving: Calories: 53; Fat: 2 g; Protein: 1 g; Carbs: 8.5 g
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*


Preheat the oven to 450ยบ F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

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