Roasted Summer Tomaotes

If only I could grow and taste all the varieties of this wonderful summer fruit. I keep forgetting tomatoes are a fruit!

I don’t think I have a favorite one yet, but any heirloom variety seems to edge out the others. This pan has only the first batch of many to come in the next couple fo months.

If you find some that are really tasty, buy some extra and freeze them right away. There are a few ways you can ‘put up’ your tomatoes:

Canning. Whole tomatoes with and without herbs and garlic, tomato sauce
Freezing. Whole, roasted whole, seasoned or just salted, tomato soup, pasta, spaghetti, and pizza sauce
Oven drying. Super sweet condensed version of your favorite tomato

These can then be used for homemade catsup and BBQ sauces. You’ll be reveling in your ‘fruits of labour’ all year long.

I roasted these tomatoes with fresh oregano, marjoram, salt and pepper.

Roasted Summer Tomatoes

By: Giselle Raymond, Culinary Curator

July 15, 2018
Various
1 hr
Print this

Ingredients

2 lbs or more of any variety of toamotes
2 tbsps of fresh herbs like oregano, basil, marjoram, tarragon
4 cloves of garlic
4 tbsp of Olive oil
Salt and Pepper to taste

Directions

Step 1: Heat oven to 400F
Step 2: Rinse tomatoes. Make a criss cross cut on the top of the tomatoes except any cherry ones and put in a baking pan. This will allow more flavor in the tomato.
Step 3: Add herbs and garlic
Step 4: Drizzle with olive oil
Step 5: Roast in the oven for at least one hour or until the tomatoes split and are charred slightly.
Step 6: You can make a tomato soup and sauce right away if you like and drizzle with extra virgin olive oil, or wait until they are a little cooler and freeze as is for future recipes.
Step 7: Enjoy!

Other recipes you may like:

The Best Tomato Sandwich EVER!

Vegetarian Lasagna

Heirloom Tomato Tart

Salad Pizza