Roasted Tomatoes

Reader Contribution by Sheryl Normandeau
1 / 2
2 / 2

A recent hailstorm here in Calgary marked up a few of my tomatoes, but it would have been wasteful to compost the affected fruit; instead I cut away the bad parts and roasted the rest. This recipe would work very nicely with any size tomatoes (and they don’t have to be pocked by hailstones first!). Just adjust the measurements to taste and to accommodate the amount of tomatoes you have on hand.

Roasted Tomatoes

Tomatoes (about 1 or 2 large or 12 cherry)
1 garlic clove (or scape, if you still have any in storage), minced
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1/2 tablespoon fresh thyme leaves

Preheat oven to 300 F.

Cut the tomatoes into 1-inch slices; if you are using cherry or grape tomatoes, you can just halve them. Place them in a single layer in a baking dish.

Mix the other ingredients in a bowl and pour over tomatoes, stirring to coat thoroughly. Roast for 20 to 25 minutes, or until the tomatoes soften and darken in colour.

This recipe makes about 1 cup roasted tomatoes. You can serve these warm or cold alongside your main dishes, or add to pasta. Try them on toast for a delicious breakfast. They can also be frozen for later use.

Need Help? Call 1-866-803-7096