Oven Roasted Tomatoes
Summer plum tomatoes roasted in the oven with garlic and herbs make an easy, delicious homemade tomato sauce that will fill the room with an intoxicating aroma.
extra virgin olive oil
(peeled and thinly sliced)
sprigs of fresh thyme
sprigs of fresh rosemary
salt and freshly cracked pepper to taste
Preheat the oven to 450º F.
Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.
Cut the tomatoes in half horizontally and remove the stems.
Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.
Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle.
Depending on the size of your tomatoes, cooking time will vary so keep an eye on them.
When done, remove from oven and let them cool.
The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes.
Adjust salt as needed and place in a jar or use right away.
Makes 3 1/2 cups.
*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.
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Printed from Skinnytaste: https://www.skinnytaste.com/oven-roasted-tomatoes/