A Tumble of Tomatoes

My very sweet friends at Beyond the Green Door recently stopped by and brought us a package of their garden bounty – fresh Roma tomatoes.

A couple of months ago, I saw David Lebovitz’s recipe for Oven-Roasted Tomatoes. They looked great, but I don’t grow tomatoes, and they’re rather expensive at the market. So I hadn’t tried them yet. This garden gift gave me the opportunity to roast my own.

I loosely followed David’s directions, omitting the herbs and pepper and increasing the garlic.

I sliced the tomatoes in half, cored them, and tossed them with some good olive oil, sea salt, and lots of sliced garlic.

Then I lay them neatly cut-side down.

I baked them for over two hours, and ended up with this: A tangy-sweet and deeply flavored pan of tomatoes.

They were great on their own, with simple bread and butter, and on sandwiches with baked tofu.

Thanks, guys. 


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3 Responses to A Tumble of Tomatoes

  1. You are quite welcome! So glad you enjoyed them! Love the recipe and will need to try it. What was the oven temperature?

  2. Christine says:

    The oven temperature was 325.

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