Roasted Tomatoes

Roasted Tomatoes Recipemakes 24 tomato halves, ready to stuff with fresh ricotta and mint, drizzle with olive oil and serve with goat cheese and olives, or a thousand other ideas you may have!

12 vine-ripened tomatoes
4-6 tablespoons olive oil
1 bunch fresh oregano, leaves removed (use dried if you don’t have fresh)
4 cloves garlic, sliced
Maldon Salt and pepper

 

 

Preheat your oven to 275°F.

Slice the tomatoes in half crosswise, and use a thin spoon to scoop out the seeds.

Place the tomato halves on a baking sheet, skin-side down. Drizzle with the olive oil and sprinkle with the oregano, garlic, Maldon salt, and fresh black pepper.

Roast in the oven about 2 hours, until shrunken. They’ll be packed with flavor!

These beauties will keep in the fridge in a sealed container for up to a week. Please bring up to room temperature before using.

Hipcooks Cheese Board

As you can see, these cuties are awesome on a cheese board. Come to our DIY cheesemaking class, The Cheese Whiz, to learn all about making fresh cheeses like those pictured above. You’ll wow ’em!

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