Foodworks

Roasted Tomatoes April 6, 2009

Tried this out 4 April using a tray of Kamuela tomatoes grown at Kawabata farms.  Very nice but you’ll need some time and also, since it uses the oven, it may be a bit energy intensive.  Use large tomatoes and maybe double up the recipe to make the most of the oven time.

12 ripe red tomatoes
6 cloves garlic minced
3 T or more minced parsely
1 to 1.5 C ! olive oil

Preheat oven to 300

Cut out the core of the tomato with  a paring knife, then cut tomato in half horizontally. Place tomatoes in a roasting pan packed together tightly.  Sprinkle garlic and parsely then add the olive oil which will seem to be a lot with 1/4 inch or more oil in the bottom the pan.   Bake for 30 min, baste with the oil in the pan, and continue to cook for 1 1/2 to 2 hours.

Serve on pasta or with bread.  Parmesan or other cheese is great.

Now having tried this recipe, I would go with less oil and reduce the calorie per serving some, add chopped basil, and use larger tomatoes.  The garlic comes out crunchy.