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Roasted Tomatoes

Posted August 9, 2013 by Sharon 2 Comments

Roasting tomatoes caramelizes the natural sugars for a sweet tart side dish.

Roasting tomatoes caramelizes the natural sugars for a sweet tart side dish.

 

Roasted Tomatoes
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Recipe type: Side Dish
Cuisine: Italian
Author: Sharon Sanders
Serves: 8
A medley of different tomato varieties--grape, cherry, heirlooms--is fine for this dish. Just make sure they are cut into equal sized chunks.
Ingredients
  • 4 pounds plum tomatoes, quartered lengthwise
  • ½ cup minced fresh mixed herbs such as parsley, rosemary, sage, and thyme
  • 3 large cloves garlic, slivered
  • Zest of 1 lemon, cut into thin strips
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper
Instructions
  1. Preheat the oven or covered grill (indirect heat) to 400° F. In a lasagna pan or other large rectangular baking dish, toss the tomatoes, herbs, garlic, and lemon zest. Drizzle generously with oil and season with salt and pepper.
  2. Roast for about 30 minutes, stirring occasionally, until the tomatoes are very soft and the juices are thickened. Serve hot or room temperature as a side dish or a pasta sauce.
3.2.1251

Give your ripe tomatoes a quick cool shower before cutting.
The raw tomatoes are tossed with extra-virgin olive oil, mixed fresh herbs, garlic, and lemon zest before roasting.

Filed Under: Miscellany

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Comments

  1. Nicki says

    August 16, 2013 at 7:39 AM

    Perfect! We’ve got kilos of tomatoes about to ripen in the garden..if I can save some from being bottled I will do this!

    Reply
  2. Tess says

    August 14, 2013 at 3:32 PM

    This is what I want for dinner. More than I can even express. 4 pounds of tomatoes in NYC will cost you a pretty penny though–I will say that.

    Reply

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