Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet.
The addition of fresh herbs complements the natural sweetness that’s released when you roast tomatoes and garlic.
Keep reading to learn cooking tips to ensure your tomatoes end up with the right texture.
This is one process you don’t want to rush.
Halve tomatoes (quarter any large plum tomatoes).
Divide the tomatoes between the prepared baking sheets, placing them cut-side up.
Drizzle with oil and sprinkle with garlic, herbs, salt and pepper.
Let cool completely before refrigerating for up to one week or freezing for up to six months.
They quickly thaw at room temperature or under warm water, or set them in the fridge overnight.
Serve warm or at room temperature.
you could also use the tomatoes on top of pizza or flatbread, or in a bread salad.
To make ahead
Refrigerate for up to one week or freeze for up to six months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
