Oven Roasted Garden Tomatoes
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
4 cups
ingredients
- 24 plum tomatoes
- 14.79 ml kosher salt (or more)
- 59.14 ml olive oil, plus more
- olive oil, for storing in jars
- 236.59 ml fresh basil leaf
directions
- Preheat oven to 350 with rack in middle of oven.
- Rinse the tomatoes and pat them dry with paper towels.
- Cover a large baking sheet with parchment paper.
- Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching. Sprinkle salt over and 1/4 cup of olive oil.
- Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.
- Cool completely for an hour.
- Place cooled tomatoes in large bowl and toss with the basil.
- Transfer to a large 2 quart glass jar or 2-1 quart jars. Pour enough oil to completely cover the tomatoes. Secure lid and refrigerate up to 3 weeks.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I have been cooking since I was 8 years old. I have collected cookbooks and recipes all my life. Started my own recipe file when I was 11. My biggest meal that I have prepared on my own was a Barbeque on the 4th of July for 50 people back in the 80's. My favorite Chef is Paula Deen.