Roasted Tomatoes with Herbs and Garlic

Roasted Tomatoes with Herbs and Garlic

We got quite a few tomatoes this year! I wanted to do some testing on new methods in the garden this year, so I planted 14 tomato plants. All from seed. This means I am a proud momma to these beauties, and wanted to preserve as much of the summer taste that I could.

While tomato sauce from fresh tomatoes is super delicious, it pained me to have to reduce (simmer until the liquid comes out) these to about a quarter of what I started with before boiling. Pained, meaning that yes I did do it, and I cried a little on the inside.

So! I roasted the rest of these, and their flavor intensified without loosing a lot of the meat. And all the angels sang.

These are Purple Cherokee Heirloom tomatoes. They do have more moisture in them, but their flavor is unbeatable. The olive oil, crushed garlic, rosemary, thyme and coarse salt are a wonderful addition.

Take out the stems with a pairing knife. You could slice the top to make it flat, but that's a lot of tomato waste in my book!

Slice these about 1/2 an inch across the tomatoes. The thicker you slice it, the more juice will stay, which can be a good or bad thing depending what you like.

If you want to speed up the roasting process, or to get more of the meat of the tomato, you can remove the seeds and liquid. I keep them in, because I like the additional flavor it gives and I'm fine with the juicier end product. 

Lay your fresh rosemary, thyme and crushed garlic along the bottom of your roasting pan. Spread it out so all the tomatoes are getting that extra flavor boost. If you don't have one herb over the other that's fine, but using at least one will be 100% worth it.

Lay the pieces flat in the pan.

Try to cover all of the garlic and herbs as much as possible so they don't burn.

Drizzle away with olive oil and the coarse salt.

2 hours later.

All the smells you are imagining .. yea that's what it smells like. Heaven.

Now is the tough decision, "Do I eat it all now or should I save some for later?". If you break yourself away from devouring them all, store them in any container and top it off with olive oil. This will preserve them for up to 2 months in the fridge. If you want to freeze them, skip the oil and use a plastic freezer bag.

Want to love these even more? Toast some chewy bread and lightly brush the toast with a raw garlic clove. Top it with your roasted tomatoes. Have a glass of chilled pinto grigio. Put up the do not disturb sign. You're welcome.

2 pounds heirloom tomatoes
2 Tablespoons olive oil
1 Teaspoon coarse salt   
4 Garlic cloves, crushed and halved
2 Small rosemary sprigs
8 to 10 Thyme sprigs

1. Core out the tomato stems with a pairing knife.

2. Slice tomatoes horizontally across about 1/2 an inch. 

3. Spread out herbs and garlic in baking dish.

4. Put tomato pieces on top of herbs and garlic, so they do not burn and get infused into the tomatoes.

5. Drizzle olive oil and salt onto the tomatoes. 

6. Put into the oven at 350 degrees for about 2 hours. If they are too moist, roast another 30 min (checking periodically so they don't burn). 

7. Store in the refrigerator in olive oil for up to 2 months, or in the freezer for 4 months (any longer and the taste will be a little off). Label and date your freezer bag.