Roasted tomatoes in olive oil can be used as a sauce on pasta, a topping on fish or poultry, a spread on crostini and is the perfect topping for my Four Cheese Fonduta w/Roasted Tomatoes recipe. The tomatoes go so well with the ooey, gooey cheese and when spread on grilled sour dough bread becomes the perfect bite. You can use any tomatoes you have on hand. If using large tomatoes, cut them into chunks. When it comes to herbs, use whatever you have on hand and/or your favorite. They will all add a great flavor to the cooked tomatoes.
This is a simple, straight-forward recipe and one that you will make over and over again. So, to get started, pull all your ingredients together. Preheat your oven to 375 degrees F. To prep your tomatoes, cut a small slit into each of them. I used Campari tomatoes which are about the size of a golf ball. That slit allows the juices to mix with the olive oil to create a great sauce.
In a shallow baking dish, place the tomatoes, one half of the head of the garlic (cut side down in the middle of the dish) and sprinkle with salt and pepper. Top with the herbs and then the olive oil. I use sprigs of oregano, thyme and rosemary because that is what I had on handle. Basil and parsley would also work.
Simple place the baking dish into the oven and roast for 45-50 minutes until the tomatoes have released their juices and they are nice and soft. Remove from the oven and let the dish cool.
Remove the garlic and herb stems and discard. Most of the individual leaves from the herbs will have fallen into the sauce and they should remain to flavor it.
This sauce is done. You can let it cool completely and store covered in the fridge for up to a week. Remember the olive oil will solidify when cold. Just reheat and serve with pasta, poultry, fish or as a topping on bread.
For other tomato sauce recipes, try some of my favorites.
Roasted Tomatoes In Olive Oil
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Campari Tomatoes, with a small slit in each
- ¼ Cup Olive oil
- 1 Head of Garlic, cut in half horizontally
- 4 Sprigs of Oregano, thyme or Rosemary (or a combination)
- 1 Tsp. Salt
- 1 Tsp. Freshly ground black pepper
- ¼ Tsp. Calabrian Chili flakes
Instructions
- Preheat the oven to 375 degrees.
- In a shallow baking dish place the slit tomatoes. Place one half of the head of garlic in the middle of the tomatoes (save the other half for another use). Sprinkle the salt and pepper all over the tomatoes. Top with the herbs and then the olive oil.
- Roast for 45-50 minutes until all the tomatoes have released their juices and they are nice and soft. Remove from the oven and let cool. Remove the garlic and herb stems and discard.
- You can let this cool completely and store in the refrigerator for up to a week. Try is spread on grilled bread or on top of fish or chicken.
