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Garlic Roasted Tomatoes

By Caitlin Ramsey

7/19/2020

Author: Caitlin Jo Ramsey

Here is one more way to enjoy tomatoes this season! I was watching one of my favorite cooking shows, Epicurious' home chef vs. professional chef, where the two swap ingredients and try to make the other's dish -- without a detailed recipe!

This roasted tomato dish is originally inspired by chef Frank Proto's roasted tomatoes for use in a mozzarella and roasted tomato grilled cheese sandwich. But to my knowledge, the 'recipe' isn't written down anywhere. So that is what I have done.

https://m.youtube.com/watch?v=FDNIlY0z3sM

Really what is presented here is more of a method to roast tomatoes that you can tune and use in a wide variety other dishes. Roasting removes some moisture, caramelizes the sugars, and gives the tomatoes a luscious jammy texture.

I served mine on italian bread with a little fresh mozzarella. It would work just as well on pasta with a little parmesan, or zucchini noodles for low carb diets.

Chef's note: Chef Frank uses a very expensive imported EVOO, but I get mine from Gardner Groves Family Farms at the East Franklin Farmers Market. It's very good!

Ingredients:

2 large tomatoes, or several smaller tomatoes, cored and cut into 1/4 inch thick slices

Sea salt

Freshly ground black pepper

1 head garlic, minced

Extra virgin olive oil (EVOO)

Directions:

Pre heat oven to 275F

Arrange tomato slices on lightly oiled baking sheet

Sprinkle with salt and pepper to taste

Scatter minced garlic evenly over the tomato slices

Drizzle with EVOO

Bake at 275F about 45 minutes until caramelized and undersides begin to caramelize and turn dark brown.

Serve warm or at room temperature. To reheat, return to oven for about 10 minutes.