Oven Roasted Tomatoes
Use in place of raw tomatoes on sandwiches and burgers, as an amazing topping on bruschetta, pizza, in dips, with eggs or anything else you desire.
A baguette slice topped with Brie and roasted tomatoes, toasted in the oven until the Brie begins to melt are amazingly delicious.
Store in an airtight container in the fridge for up to 3 weeks but I doubt they will last that long. These can also be frozen.
I used homemade garlic infused olive oil so I left out the minced garlic.
12 largeplum tomatoes, quartered
1/3 cextra virgin olive oil
2 Tbspminced garlic
1 Tbspkosher salt
1/4 tspfresh cracked black pepper, or to taste
3 stalk(s)fresh herb leaves removed from stem *
How to Make Oven Roasted Tomatoes
- * In this batch I used fresh Rosemary leaves and Basil leaves, torn into small pieces.
Use your own preferences like Thyme, Oregano, dried herbs, Italian seasoning blend, etc.
- Preheat oven to 200 degrees F. Line a half-sheet tray with aluminum foil then parchment paper.
The aluminum foil in the pan makes cleanup so much easier.