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Oven Roasted Heirloom Tomatoes | IAmJoshBrown
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Oven Roasted Heirloom Tomatoes

Oven Roasted Heirloom Tomatoes

I’m afraid there is not much to this oven roasted tomatoes recipe. Nor should there be. While I’m learning to like and appreciate vegetables (it only took me 33 years), the best part about good quality vegetables is all you need is the vegetables when roasting them. And some salt & pepper, oil, and garlic if you want to get real crazy with it. You could Google something similar and find 99% of the recipes using the same simple ingredients. Or at least the salt and pepper, oil, and garlic. This is the same thing that you’ll find anywhere else online except there is a little bit of rosemary thrown in on this one. When picking out tomatoes, don’t skimp on quality or cost. Even the best of the best only cost you $5. So get the good, fresh ones. The prettiest ones you can find. While not scientifically proven, I’m convinced all the flavor is locked into the colors.

roastedheirlooms

Ingredients
A package of baby heirloom tomatoes (usually 16 oz. or so)
2 tablespoons olive oil
4 garlic cloves, peeled and smashed
2 or 3 sprigs of rosemary
Salt to taste
Cracked black pepper to taste

roastedheirlooms3

Directions

I roasted mine in a skillet but any pan will work. If using a pan, I recommend using a pan with sides or a lip so that you can spoon out all of the extra juices and olive oil and garlic in case you want to use the tomatoes to make a sauce.

Preheat the oven to 350º F.

Cut the tomatoes in half and put them in a bowl. Crush the garlic and sprinkle on top. Add the olive oil and salt and pepper to the bowl and give the tomatoes a good spin making sure they get coated good and thick with the oil.

Then spread the tomatoes out on the pan or in the skillet.Most recipes I see online recommend placing the halved tomatoes face up (the inside facing the top; skin down) but I like to put them inside facing down, skin up. This tends to leak more of the juices and causes the tomatoes to wilt a bit more. To finish my tomatoes off, I also like to put them under the broiler for a few minutes to add a little char and burnt taste to them. This plays wells if you’re going to blend the tomatoes up for a sauce later.

I then take a couple of sprigs of rosemary and kind of tuck them between the tomatoes. You can cut the sprigs up a few times if you want. I usually take half of a sprig and pull the rosemary leaves off to sprinkle on top. You can put these pulled leaves on top before they go into the oven or sprinkle them on once they come out of the oven. Again, not a lot of right or wrongs with a recipe like this.

Roast them in the oven until the tomatoes get really soft, usually about 15-20 minutes.

Once they’re done, pull them off and enjoy while warm. Like I said, easy enough.

If you’d like, you can blend these up, add a bit of salt and a couple tablespoons of red wine to create a very nice and easy pasta sauce that is bursting with flavor.

roastedheirlooms2

 

Oven Roasted Heirloom Tomatoes
Recipe Type: Appetizer, Side Dish
Author: IAmJoshBrown
Prep time:
Cook time:
Total time:
Serves: 2-4
Oven Roasted Heirloom Tomatoes
Ingredients
  • A package of baby heirloom tomatoes (usually 16 oz. or so)
  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and smashed
  • 2 or 3 sprigs of rosemary
  • Salt to taste
  • Cracked black pepper to taste
Instructions
  1. I roasted mine in a skillet but any pan will work. If using a pan, I recommend using a pan with sides or a lip so that you can spoon out all of the extra juices and olive oil and garlic in case you want to use the tomatoes to make a sauce.
  2. Preheat the oven to 350º F.
  3. Cut the tomatoes in half and put them in a bowl. Crush the garlic and sprinkle on top. Add the olive oil and salt and pepper to the bowl and give the tomatoes a good spin making sure they get coated good and thick with the oil.
  4. Then spread the tomatoes out on the pan or in the skillet.Most recipes I see online recommend placing the halved tomatoes face up (the inside facing the top; skin down) but I like to put them inside facing down, skin up. This tends to leak more of the juices and causes the tomatoes to wilt a bit more. To finish my tomatoes off, I also like to put them under the broiler for a few minutes to add a little char and burnt taste to them. This plays wells if you’re going to blend the tomatoes up for a sauce later.
  5. I then take a couple of sprigs of rosemary and kind of tuck them between the tomatoes. You can cut the sprigs up a few times if you want. I usually take half of a sprig and pull the rosemary leaves off to sprinkle on top. You can put these pulled leaves on top before they go into the oven or sprinkle them on once they come out of the oven. Again, not a lot of right or wrongs with a recipe like this.
  6. Roast them in the oven until the tomatoes get really soft, usually about 15-20 minutes.
  7. Once they’re done, pull them off and enjoy while warm. Like I said, easy enough.
  8. If you’d like, you can blend these up, add a bit of salt and a couple tablespoons of red wine to create a very nice and easy pasta sauce that is bursting with flavor.