Monday, August 21, 2017

Oven Roasted Tomatoes

I participate in a Community Supported Agriculture program.  We purchased a large share of vegetables which equals 26 weeks of Certified Organic and Non-GMO produce. The taste, freshness, and variety of the vegetables has been amazing!
Read all about my favorite CSA - Lancaster Farm Fresh Co-op!
We had a lot of yellow plum tomatoes last week so I decided to roast some of them.  So easy to do and can be added to salads and sandwiches or over pasta.  Delicious!

Oven Roasted Tomatoes
slightly adapted from Ina Garten, Barefoot Contessa Back to Basics, p.90

12-15 plum tomatoes (red, yellow, or mix of both) halved
¼ cup olive oil
1 ½ Tablespoons balsamic vinegar
1 clove garlic, minced fine
2 teaspoons light brown sugar
kosher salt and freshly ground black pepper to taste

Preheat oven to 300 degrees.  Place tomato halves cut sides up in single layer on sheet pan.  Drizzle with vinegar and oil.  Sprinkle garlic, sugar, salt & pepper evenly over the tomatoes.  Roast for 2 to 2 1/2 hours until tomatoes begin to caramelize and edges are browned.


  1. Those look delicious! How long do you think they would keep in the refrigerator? I imagine them on crostini or an antipasti platter.... yummy!

    1. Bridget,
      Thanks for commenting!
      These really are delicious - you will love them. They will keep in fridge for a couple of weeks - maybe longer. They are perfect for antipasti platter. Those dozen or so tomatoes do shrink quite a bit after roasting so they go quickly when served up on a platter. Also great to mix in with fresh tomatoes for caprese salad and delicious on crusty baquette with goat cheese and basil leaves (or any other herbs).
      I hope Ryan is all settled in at school. Loved seeing him on Insta!

  2. Claire, everything you make looks so fresh and delicious!!! I want to live in your kitchen!

    1. Abby,
      Thank you for the sweet words and thank you for taking time to comment on my blog!