I have no luck with growing tomatoes in my garden (with the exception of golden cherry tomatoes that grow like weeds). I get 100% full sun in my back yard, and the plants usually dry up and the tomatoes split before they ever ripen… Part of that may be my fault (do I water too much? too little?), but I feel like the odds are against me. The few times that I have had a few almost-ripe tomatoes on the vines, some hornworms showed up and munched on them before I ever had a chance.
Fortunately, our CSA has much better luck with tomatoes than I do. Each week, we’ve been getting a beautiful assortment of baby heirloom tomatoes in all colors – yellow, green, purple, red and orange striped! While I’d love to make tomato sauce to keep in my freezer for the winter, I just can’t bring myself to turn those beautiful tomatoes into sauce. It just wouldn’t be right. Instead, I’ve been making a lot of roasted tomatoes. Roasting the heirloom tomatoes in the oven brings out the sweetness and the flavor, and the possibilities are limitless. They are delicious on their own, but they also make a great topping for crusty bread, pizzas, and even macaroni and cheese!
So, since this month’s Kitchen Bootcamp challenge is all about cooking with vegetables (you thought I forgot about that, didn’t you?), I thought I’d share my roasted tomatoes. It’s not really a recipe as much as a method… You don’t have to measure and you really can’t go wrong!
Don’t forget that you can still participate in the August Kitchen Bootcamp challenge by submitting a blog post about vegetables by next Monday, August 30th.
Oven Roasted Heirloom Tomatoes
- Heirloom tomatoes, quartered or halved (depending on size)
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Dried herbs (optional)
Preheat the oven to 300°F. Arrange the tomatoes in a single layer in a baking dish or on a baking sheet. Drizzle with olive oil, and season liberally with the salt and pepper (and herbs, if you like).
Bake the tomatoes uncovered for about 2 1/2 – 3 hours until they are deep in color. Serve immediately.
P.S. I do realize that tomatoes are technically fruit (from a botanical perspective, at least). For all intents and purposes, though, I think of them as vegetables in my kitchen. So, I think it is fine to include tomatoes for this month’s Kitchen Bootcamp challenge!
No! I HAVE to consider tomatoes a veggies… or else I REALLY don’t eat any vegetables. :)
You have nooooo idea how much I love these!
Love how you used multiple colors/varities!
Just beautiful!
We planted nine heirloom tomato plants this year. They are finally ripe. I am in heaven! I will be using this recipe:)
Yep, I count ‘em as veggies, too! I never have any luck growing tomatoes. Last summer we bought 6 varieties of heirloom tomatoes…not ONE tomato. Someone told me if there is a SINGLE tree in the vicinity, that is too much shade for them. Looks like I’ll have to buy them…and make this!
I will take a big bowl of those beauties. Bet they tasted every bit as good as they look.
I have been meaning to try this. I love oven-roasted tomatoes but I always find another use for all my tomatoes. Great recipe.
These tomatoes are just beautiful. I am so doing this with my next bag of tomatoes.
This bowl is stunning Jen; simply gorgeous.
There is NOTHING better than the flavor of oven roasted tomatoes. These look fantastic!
Yum! I wish I had a place to plant tomatoes. I have a porch this year, maybe I will try next year. I love dried tomatoes – such a power-punch of flavor!
Roasting tomatoes brings out their sweetness and makes them soooo delicious! Your bowl of maters is gorgeous!
Oh my – these would be great on so many things – pasta, bruscetta, pizza…even on their own! Thanks for sharing!
Backyard garden adventures can be so frustrating sometimes. This year we finally built a chicken wire cage around our garden so the squirrels wouldn’t eat all the produce and we finally have a few tomatoes. I feel so jolly and green! This recipe looks like a great way to use them!
These are on my list to try very very soon with some of the local heirloom tomatoes that are so pretty (errr, not from my garden alas!). So easy but so flavourful and useful!