Fresh Roasted Tomatoes
Make a double batch of these tomatoes and use them to dress up busy weeknight meals. Store leftovers in a covered container in the refrigerator. You could also freeze them for future use. Don't let the quantity of olive oil scare you; you'll want to lap up every drop of it!
- 12 large, ripe, red tomatoes
- 6 cloves garlic, minced
- 3 tablespoons minced flat leaf parsley
- 1 cup good quality olive oil
- Preheat oven to 300°.
- Cut out the core of each tomato using the tip of a paring knife or a tomato corer. Cut the tomato in half horizontally. Place the tomatoes in a shallow, heatproof casserole or roasting pan, packing them tightly together.
- Sprinkle the garlic and parsley over the top of each tomato half. Pour the olive oil over the tomatoes; there should be at least ¼ inch of olive oil in the pan. Place the tomatoes in the oven and roast for about 30 minutes. Baste the tomatoes with the olive oil and liquid and continue to roast for another 1 1/2 to 2 hours, basting every 30 minutes. As the tomatoes roast, they will release their moisture and shrink. Then the juices will evaporate, the tomatoes will brown and char a bit, leaving shriveled tomatoes in deliciously flavored olive oil. Remove the pan from the oven and serve the tomatoes hot or at room temperature.