Oven Roasted Tomatoes

You're not going to find good fresh tomatoes in the Midwest this time of year.  However, you can give those flavorless off-season tomatoes an added kick by roasting them in the oven.  Once you've got them roasted, you can add a blast of tomato-y flavor to anything (they're also delicious for snacking).  I've used them in roasted veggie pasta and lasagna, but they'd also be a great addition to a veggie side dish or tomato sauce.  Oooh!  What about crostini with ricotta, olive oil and roasted tomatoes?!  I might have to make that for my New Years party. (Update: I made it and shared the recipe here.)

Whether we're in the heart of tomato season or the depths of winter, roasted tomatoes will always have great flavor.  They are so easy and can brighten up any dish.

Slow Roasted Tomatoes

From Smitten Kitchen

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)

Preheat oven to 225. Halve each tomato lengthwise (the Romas I used were a little larger so I quartered them) and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool.  Cover them (and the peeled roasted garlic) with some extra olive oil and keep them in the fridge.