Roasted Tomatoes

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page

Your home will be wafting with the aroma of an Italian restaurant with these succulent roasted tomatoes.  When you travel all the time like I do you have to be creative with the items you’re abandoning in your refrigerator.  Prior to my recent trip to the bay area I had to do something with the campari tomatoes I had in the frig.  So I turned them into roasted tomatoes.  Since I grow fresh rosemary and thyme year-round this was an easy recipe for me to make and freeze.

The dilemma is always getting back home and nothing to eat.  Ah-ha, I have those roasted tomatoes in the freezer and I dug around and found chicken legs.  Remember, I’m a dark meat girl.  So I browned those legs in my Le Creuset braiser, tossed in onion slices topped with the roasted tomatoes I’d made prior to my trip, a good spoonful of capers and braised all of this at 350 degrees for an hour and a half hour.  I could probably label this Chicken Cacciatore, better yet, Bruschetta Chicken.

I honestly have no idea why I have organic spaghetti noodles in my pantry but I do…I never got on the organic bandwagon…I’m a realist.  But anyway, I cooked up a few noodles, tossed them with the sauce from the braised chicken legs and ta-da…I had an amazing home-cooked meal after a week on the road.  [shareprints gallery_id=”4370″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”xlarge” image_padding=”4″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]Your home will be wafting with the aroma of an Italian restaurant with these succulent roasted tomatoes.  When you travel all the time like I do you have to be creative with the items you’re abandoning in your refrigerator.  Prior to my recent trip to the bay area I had to do something with the campari tomatoes I had in the frig.  So I turned them into roasted tomatoes.  Since I grow fresh rosemary and thyme year-round this was an easy recipe for me to make and freeze.

The dilemma is always getting back home and nothing to eat.  Ah-ha, I have those roasted tomatoes in the freezer and I dug around and found chicken legs.  Remember, I’m a dark meat girl.  So I browned those legs in my Le Creuset braiser, tossed in onion slices topped with the roasted tomatoes I’d made prior to my trip, a good spoonful of capers and braised all of this at 350 degrees for an hour and a half hour.  I could probably label this Chicken Cacciatore, better yet, Bruschetta Chicken.

I honestly have no idea why I have organic spaghetti noodles in my pantry but I do…I never got on the organic bandwagon…I’m a realist.  But anyway, I cooked up a few noodles, tossed them with the sauce from the braised chicken legs and ta-da…I had an amazing home-cooked meal after a week on the road.  [shareprints gallery_id=”4370″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”xlarge” image_padding=”4″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]

Roasted Tomatoes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Tomatoes roasted in the oven with garlic and herbs are easy to make and you'll have a delicious sauce that will fill your home with an intoxicating aroma.
Roasted Tomatoes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Tomatoes roasted in the oven with garlic and herbs are easy to make and you'll have a delicious sauce that will fill your home with an intoxicating aroma.
Ingredients
  • 1 Tbsp olive oil
  • 4 cloves garlic peeled and thinly sliced
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • salt and pepper
  • 4 lbs Campari or roma tomatoes
Servings:
Instructions
  1. Preheat oven to 450 degrees. Divide the olive oil and pour into the bottom of two large rimmed baking pans; add the garlic, thyme, rosemary and the salt and pepper.
  2. Cut the tomatoes in half and horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down between the two pans.
  3. Roast in the oven until the tomatoes soften, about 301-50 minutes, you'll see the tomatoes will start to wrinkle. Depending on the size of the tomatoes, cooking time will vary so keep you eye on them. When done, remove from the oven and let them cool a bit. When they are cool enough to handle them, remove and discard the skins and herbs and coarsely chop the tomatoes. Adjust salt and pepper and place in a jar and freeze or refrigerate or use right away.
Recipe Notes

I think having roasted tomatoes in the freezer is genius.  There's no need to let tomatoes go to waste in the refrigerator when you can turn them into roasted tomatoes.  I guarantee you'll be setting out to buy tomatoes for the sole purpose of roasting them.

The tomatoes pack the punch when combined with garlic and fresh herbs which makes this so versatile.  The possibilities are endless from bruschetta to goulash to chili, be creative.

I'll be clicking the heels of my ruby slippers in a couple of more sleeps and heading to Kansas, I'm sure I'll be coming home with an inspiration to bbq!

Lynn

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page


Leave a Reply

Your email address will not be published.