Who doesn’t love oven roasted tomatoes? They are so sweet and pair perfectly with just about any meal. I love them on goat cheese salads, with polenta and basil, mixed with other veggies, on top of crostini, and as a base for tomato soup. They are an instant upgrade and can make any dish seem gourmet. Most of the time, it’s the simple dishes that are the most amazing.
Photos: Linda Wagner
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cherry or grape tomatoes, halved (you can use any quantity you want, I used 1 pint of red grape tomatoes and 1/2 a pint of yellow cherry tomatoes)
whole garlic cloves with skin
herbs/spices (I used an assortment of dried Italian herbs and garnished with fresh herbs chopped very fine)
- Simply place the tomatoes (cut side up) and whole garlic cloves in a baking sheet over parchment paper. Sprinkle lightly with sea salt and desired herbs/spices.
- Roast in the oven at 350 degrees for 30-45 mins or untilÂ shriveled. You can also use full size tomatoes, the method is exactly the same.