Oven Roasted Tomatoes:

roasted-garden-tomatoes-550x550

 

Ingredients:

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*

 

 

Cooking instructions: 

Preheat the oven to 450º 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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Ben Dearman
Ben started his career in 2000 working as a student Athletic Trainer while attending Bloomsburg University. He graduated in 2004 with a B.S. in Exercise Science and a concentration in Athletic Training. After college Ben worked as an intern at Rutgers University under Shawn Windle before securing an Assistant Strength and Conditioning Coach at Bucknell University under Jerry Shreck.
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