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Recipes - Oven Roasted Tomatoes Recipe

Recipe Name

Oven Roasted Tomatoes

Submitted by

Kaybob

Recipe Description

Greg Patent, a writer/culinary expert for the Missoulian, recently published this recipe by Susie Middleton, former editor of Fine Cooking magazine.

Quantity	24	Quantity Unit	Tomatoe Halves	Servings
Prep Time (minutes)	20	Cook Time (minutes)	120	Ready In (minutes)	140

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Ingredients
Amt.	Measure	Ingredient



12	large whole (3" dia)	Tomatoes
1	cups	olive oil, extra virgin
1	dash	Sea salt, to taste
1	teaspoon	granulated sugar
1	tablespoon	balsamic vinegar
5	cloves	garlic sliced
1	teaspoon	thyme, dried

Steps

Sequence	Step

1	Adjust an oven rack to the center position
2	Line a 15 ½ by 10 ½ by 1-inch jelly roll pan with foil. Pour 2 to 3 tablespoons of the oil onto the lined pan and smear it all over the bottom.
3	Remove the stems from the tomatoes
4	Arrange the tomato halves but side up in the pan and spin them around to coat with some of the oil.
5	Sprinkle a pinch of salt
6	Arrange 3 or 4 thin slices of garlic on each tomato half
7	Pour the remaining olive oil over
8	Roast for 3 to 4 hours until the tomatoes are quite collapsed
9	“The only secret in roasting is not to undercook the tomatoes. Roasting time will depend on the ripeness
10	Let the tomatoes cool about 20 minutes before serving.
11	If refrigerating, remove tomatoes from the oil
12	If freezing, transfer cooled tomatoes to freezer-safe storage bags-just a few tomatoes per bag with some of the oil. Freeze for up to 6 months.

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