Sunday, April 24, 2011

Oven Roasted Tomatoes

I love this recipe because a) it can help get rid of excess fresh tomatoes especially towards the end of the summer and b) the end result is versatile. By that I mean you can serve it as a side dish, or mash up the cooked tomatoes and serve it as an appetizer spread with a good rustic bread and a glass of red wine. Also, I've pureed the cooked tomatoes as the base for soup.


2 lb small to medium tomatoes - usually tomatoes on the vine
10 cloves of garlic, minced
2 tablespoons olive oil
3 tablespoons bread crumbs
Salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Cut the tops off all the tomatoes and placed them in an ovenproof baking dish (not metal - glass or ceramic) that has been lightly sprayed or wiped with olive oil.
    • Sprinkle tops of tomatoes with garlic, then salt and pepper.
    • Next, drizzle olive oil over tops of tomatoes and then sprinkle with bread crumbs.
    • Bake at 350 degrees F for 45 minutes. Remove from oven and serve immediately as side dish or cool and use for other purposes such as appetizer or soup base.