Wondering what to do with your overflow of tomatoes? Oven Roasted Tomatoes are a tasty and easy way to transform summer flavors and eat them well into fall.
Our growing season is short in Minnesota, but believe me, it can still do a tomato justice. Tomatoes are abundant at the farmers market right now, and, honestly, I can eat them like apples. I used to wonder what to do with the bushels of tomatoes I would see at the market, and then I discovered roasting. Oven Roasted Tomatoes are where it’s at.
Yup, oven roast them, my friends…for 3 hours. Yes, you read that right: 3 hours (even longer if you want. The flavor just keeps getting better.) You may think I’m crazy when I tell you to turn your oven on for that long, but trust me; you won’t regret it. The tomatoes get sweeter and the flavor intensifies as they roast – which is a perfect thing to do with tomatoes that aren’t quite BLT-ready.
The first appetizer I make when I’m done roasting is this one: Oven Roasted Tomatoes with Goat Cheese. It showcases the intense, sweet flavor of the oven roasted tomatoes beautifully and is a snap to make. Serve it with a crusty baguette, and you have a restaurant-worthy appetizer that is a good fit for any occasion.
But really, the sky is the limit once you roast the tomatoes: toss them with pasta, add them to a flatbread, or snack on them straight out of the oven. Another bonus for the versatile oven roasted tomatoes? They freeze well. Make a big batch and freeze some for an impromptu gathering this winter. A taste of summer year-round. What can beat that?
Oven Roasted Tomatoes with Goat Cheese
Oven Roasted Tomatoes
- 3 pounds Roma tomatoes, halved and seeded
- 3 garlic cloves, peeled and crushed
- 3 tablespoons Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup oven roasted tomatoes
- 6 ounce log goat cheese
- 2 tablespoons Milk
- 2 tablespoons fresh basil, julienned
- salt and pepper to taste
- crostini or sliced baguette
To make the oven roasted tomatoes:
- Preheat oven to 250 degrees.
- On a parchment lined cookie sheet, place tomatoes and garlic cloves. Sprinkle with oregano, basil, salt and pepper. Drizzle with olive oil. Roast for 3 hours.
To make the appetizer:
- In a small bowl , place goat cheese and add milk. Stir to incorporate milk to make cheese spreadable. Top slice of crostini (or sliced baguette) with goat cheese, top with roasted tomato and garnish with fresh basil.