Do you have more tomatoes than you know what to do with? Never fear, Hipcooks is here!
Roasting tomatoes gives you another way to enjoy end-of-summer crops. Served with roasted veggies as a salad, smashed into a salsa, or stuffed with ricotta, these guys pack in a wonderful intense flavor when they’re dried in the oven. They’ll be 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!
Hit the “pause” button on these beauties — roasted tomatoes can last up to 2 weeks in the fridge when they’re submerged in olive oil.
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, or two weeks in the fridge when submerged in olive oil. Please bring up to room temperature before using.