20 Ways To Eat: A Tomato #15

I’ve recently been on a roasted vegetable binge and tomatoes definitely have not been excluded from that. This recipe from davidlebovitz.com is easy and fantastic when you’re using tomatoes that might not be the best in quality or ripeness, which is frequently the case for me as I’m budgetly challenged and rarely get perfect produce of any kind.

Oven-Roasted Tomatoes

Cook Time: 2 hrs   Yield: 1 lb


  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 8-10 branches of fresh thyme
  • a few spring of fresh rosemary
  • salt and freshly cracked pepper
  • 1 pound (450g) tomatoes, (8 small or 4 medium-sized)


Preheat the oven to 325ºF (165ºC.)

Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.

Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.

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