Oven-Roasted Tomatoes

I'm roasting mine for about 1 hour at 350 degrees F. I don't want my tomatoes completely dried out (which I believe you can do at 250 degrees for longer time), just a little shriveled. I have a plan for these later.

What you need:

• 1 pint tomatoes
• 1 T olive oil
• Salt
• Fresh chopped basil

I sliced each tomato in half lengthwise and placed the halves in a square baking pan, seed side up.

I drizzled one tablespoon of olive oil on the tomatoes, followed by a few pinches of salt and some fresh chopped basil. I gently mixed them around with my fingers and flipped the tomatoes seed side up again.

You could also use thyme instead of basil if you want a brighter flavor or give chives or garlic a try if you want something more tangy.

By this time, I was ready to dig in and eat them. Just look at how good they look. Look. At. Them.

I grew up with a tomato garden, and to me nothing says "summer" like fresh tomatoes from the garden. I'm the person who will shamelessly eat a tomato sandwich.

About an hour later, this is what I pulled out of the oven. The tomatoes are soft but shriveled. Perfect.

I can't wait to use them soon. I'm debating between a goat cheese crostini and ravioli.


Have you tried oven roasting tomatoes? What herbs did you use?

Do you have a favorite recipe for using oven-roasted tomatoes?

Isn't Le Creuset fantastic?