Roasted Tomatoes


I arrived home from BlogHer Food very sleepy on Sunday, to a counter full of very ripe tomatoes from my Organic Buying Club (Annie’s Buying Club– there are tons of locations all over Florida). I knew there was no way I would be able to eat them in time so, while I sipped a JUMBO mug of coffee, wondering what to do…I looked around at all the sweet swag I got from the BlogHer Food conference, and it all clicked (and started my mouth watering): Roasted Tomatoes!

Pompeian Olive Oil was one of the sponsors at the conference, and they were kind enough to give me a few bottles of olive oil to take home, so I had plenty to play with! It was the perfect fit for these bright, red, juicy tomatoes. Luckily, I didn’t need to go farther than my kitchen to put this together, which was good because I still had a severe case of mush brain from all the fun, learning and connecting at BlogHerFood (and to be honest I wasn’t ready to get out of my PJs just yet). 

The ingredients are so simple and rustic, but yield the most intense flavor after roasting. I was also pleased to have a savory seasoning from the folks of South Walton (also at BlogHerFood). My understanding was that their chef took the salty sea water and dried it into the most delightful salt blend with various herbs. My seasoning swag was perfumed with thyme and it worked perfectly! 


Roasted Tomatoes
Slow roasted, savory tomatoes.
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Prep Time
10 min
Prep Time
10 min
  1. 12 Roma tomatoes (or more)
  2. Olive Oil
  3. Garlic
  4. Salt & Pepper
  5. Fresh Herbs -- optional.
  1. Preheat the oven to 350. Line a baking sheet (one with and edge) with aluminum foil and drizzle with olive oil.
  2. Break apart a head of garlic to individual cloves, making sure to leave the shell on.
  3. Halve the tomatoes lengthwise. Place the tomatoes cut side up, on the the baking sheet, making sure not to crowd them. Spritz the top of the tomatoes with olive oil spray and lightly dust with salt and pepper. Place the cloves of garlic, then add the fresh herbs throughout the pan. Place in oven.
  1. Depending on the thickness of the tomatoes it could take more or less time, check on them after an hour and a half, then every 1/2 hour or so after. They should be shrunken and darker in color. If they still look plump, they need more time. I will take out tomatoes that look done, and place the pan back in if they don't cook at the same pace.
  2. I'm sure you could also substitute other types of tomatoes, just be careful to keep an eye on them. If you use cherry tomatoes, I would reduce the heat.






At this point I took a few of the tomatoes off and returned the pan to continue cooking the still plump tomatoes.

Be patient with these, they do take a bit of time. It’s a great recipe for a weekend afternoon, when you are lazing about with a good book and have no plans to put pants on  leave the house . One of the wonderful things about them is that they are scrumptious on their own or worked into a meal, and they keep well! Can’t use them all at once? Toss them in the freezer, though mine never make it that far. 





While making dinner with the roasted tomatoes  (check back soon for that recipe) I threw together a few of these bit size beauties. I cut a small baguette from Whole Foods into small pieces, and then toasted them on a baking sheet for a few minutes, at 350. Just until golden on the bottom. Then I brushed the top of the toast with Pompeian Olive Oil, a sliver of fresh mozzarella and one of the roasted tomato pieces. You don’t need anything else! It is simple, scrumptious and super quick to throw together for a light bite while you wait for dinner, or you could even make them as a dish for a party. The richness of the silky roasted tomato, with the creaminess of mozzarella over the light crunch of the toasted baguette will send you to the hills of Tuscany, or at least reach for a glass of Chianti. 

Check back soon for a review of the BlogHerFoodConference and the dinner I whipped up with these tomatoes. 

What would you put together with the roasted tomatoes?


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