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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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OK - My garden is going crazy so I'm moving from eating to storing tomatoes and this is one of my favorite ways. Ingredients:
2 - 3 pounds fresh vine-ripened tomatoes |
6+ garlic cloves, minced |
5+ tablespoons extra-virgin olive oil |
1 lge sweet onion like vidalia - chopped |
coarse salt and freshly ground pepper |
optional - basil, tyme, oregano..... |
Directions:
1. Preheat oven to 250 degrees F.
2. Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible.
3. Place tomatoes, cut sides up, on baking pan. They can be placed closely together since they shrink a bit during baking.
4. Spoon olive oil over tomatoes. Season with salt and pepper. Bake 2 hours.
5. Remove from oven and spread the onions and garlic over the top (along with any other herbs you would like) and put back in the oven for 1 hour.
6. Remove from oven and using a potato masher, mash the whole thing together to blend. It will be chunky. At this point I pick out some of the larger pieces of skins and toss them. Add salt to taste, serve over your favorite pasta.
7. Roasted tomatoes will keep in an airtight container, chilled 2 weeks or up to 8 months in the freezer.
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