How often do you have fresh tomatoes sitting on your counter and one day they’ve suddenly gone ’round the bend and are no longer fit for a salad? Make Roasted Tomatoes!
My sweet daughter, Tori, who has had incredible instincts in the kitchen since probably the day she was born, has always thrown the tomatoes in the oven and roasted them. Then, Kyle brought Roasted Tomato and Arugula Salad to our most recent Gr8 Dinner and right then and there I decided I needed to get on this bandwagon. The sweetness of the tomatoes played perfectly with the peppery arugula, a match made in heaven!
Fresh tomatoes, especially if you are fortunate to grow them yourself or get them fresh off the vine at a farmer’s market, are a delightful, juicy treat. Once they’ve gone mushy, though, our first reaction is to throw them out. Stop!! Next time, just roast them. You will get delicious nuggets of sweet, tomatoe-y goodness.
Preheat the oven to 325°F.
Roast for 1 1/2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, you may need to adjust the time.
If you don't have access to these fresh herbs, you can use dried herbs. Just mix about 1/2 teaspoon of each of the dried, crushed herbs into the olive oil. Remember, the dried herbs have more concentrated flavor, so be careful to not use too much or you will overpower the tomatoes.
Roasted Tomatoes will keep in the refrigerator for up to a week.