Prep Time: 20 minutes | Cook Time: 2-1/2 hours | Serves:
Sweet, colorful and juicy tomatoes are heavy on the vines and abundant in my garden and at the farm markets. Oh glorious tomatoes I just can’t get enough and I know in a few months I will be craving their delicious flavor with nothing to do but wait until next year to satisfy my longing. Yes- I am a tomato fan, specifically an Heirloom tomato fan- preferably straight up and straight off the vine. Here is a family favorite easy preparation which works particularly well
with Roma or plum style tomatoes and can be stored for a week or more under refrigeration, but most likely they won’t make it that long. I usually save up a large bowl of tomatoes or purchase a case from my local farmer before I turn on the oven to make these. (but they are well worth the wait), This is the perfect refrigerator condiment that is the start to any delicious meal.
Ingredients
- lots Italian Roma, plum, San Marzano or other Roma style tomato
- Olive oil
- Crushed or pressed garlic or dried garlic
- Salt and Fresh ground pepper
- Heat oven to 300 degrees.
- Wash tomatoes and slice lengthwise. Carefully scoop out seeds with fingertip .
- Strain juice into a container to save and discard seeds, or save seeds for future planting. (I use the delicious tomato juice liquids for other things or just as a tasty chilled drink)
- Place tomato 1/2’s cut side up on a sheet pan.
- Drizzle olive oil, crushed garlic and a generous grinding of pepper and salt over the top of tomatoes.
- Bake tomato halves in oven for 2-1/2 – 3 hours, turning pans occasionally to ensure even cooking.
- Remove tomatoes from oven when they are cooked to your liking. I like them when they are still juicy and not totally dried like a sun-dried tomato.
- Serve warm or store in the refrigerator for 1-2 weeks.
- Use as a pizza topping or for a simple appetizer on top of grilled eggplant or zucchini slices with crumbled feta cheese.
- Add to any pasta dish
- Serve on top of your favorite grilled or baked fish with a generous sprinkle of chopped fresh herbs.
- eat them off the pan, when they are warm.