The last couple of weeks we've been gifted with some amazing heirloom tomatoes in our Talley Farms Fresh Harvest Box. Last time I had a ton of tomatoes, I made salsa - this time I decided to roast them. These will be blended into a sauce to accompany my No-Knead Pizza Dough .
This slow roasted tomato recipe is pretty simple - almost set-it-and-forget-it.
Preheat your oven to 200 degrees.
Line a Pyrex baking dish with parchment paper (optional, but I like cooking on parchment) and give the bottom a decent splash of olive oil.
Cut up your tomatoes - I had four HUGE ones and a few smaller ones, so the entire 9 x 13" baking dish was covered.
Now drizzle those juicy tomatoes with more olive oil - be generous.
Then sprinkle them with italian seasoning and diced garlic. I use dried herbs as fresh get a bit too overwhelming, but it's just personal preference.
What you'll get is super sweet, delicious, intense roasted tomatoes that can be eaten as-is, pureed into a sauce, eaten on a bagel with cream cheese... whatever you like slow roasted tomatoes for. They are SO GOOD. To puree them just dump the tomatoes, olive oil and all into a blender or food processor and go to town.
