Wednesday, October 8, 2008

Oven Roasted Tomatoes

Here's a terracotta baking dish full of Olomovic tomatoes ready to roast. I make them almost confit-like with a generous amount of olive oil.

Oven Roasted Tomatoes

Slice tomatoes in half and place cut side up in a roasting pan. Sprinkle with a little salt and fresh ground pepper. Drizzle with a generous amount of good extra virgin olive oil - the bottom of the dish should be covered with oil. Sprinkle fresh basil on top. Bake in a 200 F degree oven until they reach a consistency that you like, anywhere from a couple to several hours. I treat cherry tomatoes the same way and bake them until they are chewy.
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