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Oven Roasted Tomatoes

Updated on May 8, 2010

Oven Roasted Tomatoes

Tomatoes are are suited to being grown in cooler climes, struggling against moody skies, What they really revel in is sunlight that endows them with sugars, which inturn make them tasty to eat.
Tomatoes are are suited to being grown in cooler climes, struggling against moody skies, What they really revel in is sunlight that endows them with sugars, which inturn make them tasty to eat.

If you really love tomatoes you should take advantage of the many types of tomato on offer like tiny pert cherries in gold and red, slightly larger ones on the

 

Oven Roasted Tomatoes

 

The summer is coming and the tomatoes are booming all over the place, these are the things that summers are made of. Today we are going to talk about making some Oven Roasted tomatoes, these candy sweet tomato petals are exquisite eaten with a tart cheese and thick slices of toasted french bread drizzled with olive oil. More appealing than sun-dried tomatoes, they are sublimely sweet and intense, while being tender and oily. A good fate for tomatoes that are otherwise lacking in flavor.

 

In particular, serve oven-roasted tomatoes with a selection of goat's cheese, some wrapped in chestnut leaves, others so runny they flow out from the rind, and small powerful cheese marinated to a dark ivory in brandy. Some black olives, a large green salad and your there.

 

So lets start this recipe its really great tasting recipe.

 

Oven Roasted Tomatoes

 

3 pounds medium tomatoes

4 garlic cloves garlic (unpeeled), smashed

5 thyme sprigs

  sea salt

  sugar

Extra virgin olive oil

Handful of basil leaves

 

Heat the oven to 250 degrees, Bring a large pan of water to a boil. Cut out a small cone on from the top of each tomatoe to remove the core. Plunge the tomatoes into the boiling water for 20 seconds and then into cold water. Remove and slip off the skins, then halve and deseed the tomatoes.

 

Lay the tomato petals out on a nonstick baking sheet. scatter over the garlic and thyme, and season with salt and sprinkling of sugar. Drizzle with 4 tablespoons olive oil and bake for 2 hours. allow to cool.

 

Place the tomatoes in a bowl or a jar, interspersed with the basil leaves, and cover with olive oil. Either serve right away or cover and chill for up to 3 days, bringing back up to room temperature before serving.

 

I'm sure you will love these tomatoes as much as I do they are very tasty and also healthy.

 

The Handicapped Chef Carlton Haynes is owner of Triple H Catering and Consulting Service and Chef Brand Foods for more information contact us a thehandicappedchef@gmail.com.

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    • askjanbrass profile image

      askjanbrass 8 years ago from St. Louis, MO

      Oven roasted vegetables are great in general, but oven roasted tomatoes are absolutely splendid! Actually, I roasted some tomatoes last night with eggplant and made a delicious puree to eat with some pasta!

    • PaulaK profile image

      Paula Kirchner 8 years ago from Austin. Texas

      Oh yum!

    • profile image

      Eddy Browning 8 years ago

      I tried this recipe and it is simply divine and . . . so delicious!!!

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