Want to know one of the things I love most about summer cooking? Tomatoes. They make me blissfully happy. Like little natural works of art, tomatoes make me stop and marvel at the wonders of creation. And oh how I love their scent. In the winter I can go to my local grocer, pick up a tomato, breathe it in and smell nothing. Zip, nada, zilch. But in the summertime they smell like they are supposed to. Delicious.
So when tomatoes are at their peak and abundant, I prepare them every which way. Salsa, pasta sauce, layered in thick slices on top of pizza, stuffed with eggs, served over polenta, mixed into salads, really I could go on and on. That’s how much I enjoy them.
But sometimes I have more tomatoes than I know what to do with. And when I find that I have too many to eat up right away, I roast them and store them in a bit of olive oil to enjoy throughout the week.
This recipe that I’m sharing with you today, Garlic Roasted Tomatoes, is very simple to make and lends itself to countless serving possibilities. You can serve them over crusty bread, chop them up and use them as a pizza topping, layer them into your favorite sandwiches or eat them straight out of the jar. They are that good.
Made with a full head of garlic, this recipe is for garlic lovers for sure. As they are roasting in the oven, your home will smell like a pizza parlor thanks to the garlic and oregano. This is not a bad thing!
And once the tomatoes are cooked and cooled, place them in a jar with a handful of fresh basil leaves. Place it in the fridge and one night when you come home from work and have no idea what to make for dinner, you can dump the jar out into a skillet, boil up some pasta, mix it together and have a killer dinner lickety split!
- 2 lbs tomatoes
- 4 Tbsp olive oil, divided
- 1 head of garlic, peeled and sliced
- 2 tsp sea salt
- 1½ tsp oregano
- 1 tsp hot pepper flakes
- Lots of fresh ground black pepper
- ¼ cup fresh basil leaves (optional)
- Preheat oven to 325º. Spread 2 Tbsp olive oil evenly on baking sheet.
- Slice tomatoes in half. Place on baking sheet. Top with sliced garlic.
- Sprinkle with sea salt, oregano, pepper flakes and black pepper.
- Drizzle 2 Tbsp olive oil over top.
- Cover with foil and place in a 325º oven for approximately two hours or until they are fork tender.
- Remove from oven, cool and place into a jar. Top with basil and another good drizzle of olive oil. Cover.
- These will stay fresh for about four days in your refrigerator. They also freeze nicely.