Roasted and Marinated Tomatoes
By: Co+op
Recipe Information
Total Time: 55 minutes; 15 minutes active
Servings: 8
When the tomato harvest is in full swing, make these hearty, sweet roasted tomatoes. Serve them as they are or on toasted, sliced Italian bread for a bruschetta These also freeze well, so preserve your summer tomatoes for wintry meals.
Ingredients
- 2 pounds Roma tomatoes, or other ripe tomatoes
- 1 small onion, chopped
- 8 cloves garlic, peeled
- 1/2 large lemon, zest pared off in a strip
- 1 tablespoon fresh thyme, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil, divided
Preparation
- Preheat the oven to 400 F.
- Wash and dry the tomatoes, then halve each vertically and remove the cores. Place in a large, deep roasting pan. Add onions, garlic cloves, lemon zest strip, thyme, salt and pepper. Drizzle with 2 tablespoons of olive oil. Toss to coat.
- Roast for 20 minutes, then shake the pan and roast for 20 minutes longer. The tomatoes should be collapsing and browned in spots.
- Cool on a rack. Drizzle in the remaining 2 tablespoons olive oil and toss to mix.
- Transfer to a storage tub or jar and refrigerate until time to serve, up to 4 days.
Serving Suggestion
Once refrigerated, you can toss these tomatoes with pasta, use them to top pizzas or simply stuff them in a sandwich with mozzarella and basil for a caprese.
Nutritional Information
100 calories, 7 g. fat, 0 mg. cholesterol, 160 mg. sodium, 10 g. carbohydrate, 2 g. fiber, 2 g. protein