Roasted Tomatoes

15 08 2011

If your green thumb has been working overtime, you might have an abundance of tomatoes that you don’t know what to do with! This is a great recipe to help put those beauties to good use – especially if they’re starting to get soft.

Roasted Tomatoes

  • Fresh garden tomatoes – whatever you’ve grown and however many you’d like to roast
  • Extra Virgin Olive Oil
  • Garlic powder
  • Kosher or sea salt and pepper
  • Fresh basil

Pre-heat your oven to 475 degrees. A great tip to get your oven hot quicker from This Girl’s mama is to set your oven to broil on high for 5 minutes or so, then switch it to the desired temperature!

Cut your tomatoes in half (unless you’re using cherry tomatoes in which case you’ll want to leave whole). Line them on a baking sheet or casserole dish and toss with olive oil, salt, pepper and garlic powder (you want enough of each ingredient to coat the tomatoes). Roast cut-side down until they start to get charred, about 25 minutes. I like to let the tomatoes cool a bit, then top with torn basil and serve with crusty garlic bread to soak up all the goodness.

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One response

16 08 2011
Debra

Looks yummy. Have not grown tomatoes in years. Not since the deer ate them to nothing. LOL

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