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Roasted Tomatoes April 6, 2009

Posted by marksun in baked, vegetarian.

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.



1. me, one year later - April 20, 2010

Made this again with two large tomatoes, big bunch of parsley from the garden (the only thing growing well back there) and toasted some bread with mozzarella slices on top to have with it. Easy very nice little meal with some wine to go with it.

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