Oven Roasted & Marinated Tomatoes
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|20 large||plum or roma tomatoes - cut in half, lengthwise|
|3 Tbsp||diced onion|
|4 Tbsp||extra virgin olive oil - divided use|
|4 clove||garlic, minced|
|1 Tbsp||fresh sage, chopped|
|1 Tbsp||fresh rosemary, chopped|
|1/2 tsp||lemon zest, grated|
|1/2 tsp||kosher salt|
|1/2 tsp||fresh cracked black pepper|
Cooked to Perfection
Florence, MS (pop. 4,141)
Member Since Aug 2011
This delicious marinated tomatoes recipe sparkles with fresh flavor. Try adding the marinated tomato salad to spreads, or chop it up and use it in sauces or as a soup garnish.
Preheat the oven to 375 - 400 degrees F.
Toss the halved tomatoes with the chopped onions, 2 Tablespoons of the olive oil and the minced garlic. Spread the seasoned tomatoes, cut side up, in a single layer on a rimmed sheet pan and bake them for 30 to 40 minutes. The tomatoes will have a shriveled appearance and are lightly brown around the edges. After roasting, turn off the oven, and leave the tomatoes in there for an additional 30 minutes, so that they cook in the existing heat.
Toss the roasted tomatoes with the remaining 2 Tablespoons olive oil, sage, rosemary, lemon zest, salt and pepper. Chill the tomatoes, with their marinade for at least 8 hours, or overnight to allow flavors to blend.