Oven Roasted Tomatoes With Garlic & Oregano
One of the all time best things about the warmer months is tomatoes. And no, we don’t have tomatoes here yet. But! Whole Foods does. And I couldn’t help myself. I just splurged with these beautiful heirloom tomatoes. Sweet. Full of flavor. A true taste of summer. I can’t wait til they appear in mass quantities at my farmer’s market. We’ll be eating tomato salads, tomato sandwiches, tomatoes and mozzarella, summer gazpacho… you name it, we’ll be eating it!
One of my all time favorite dishes to make with the big heirloom tomatoes is my Oven Roasted Tomatoes with Garlic & Oregano. You might think it’s weird that I’d want to cook fresh summer produce. But this dish is spectacular! And a great way to use up those excess summer tomatoes. I love how roasting the tomatoes just intensifies their sweet flavor. And the garlic and oregano just add such great pops of flavor. SO good.
But in all reality, the absolute best part of this recipe, is the left over flavored olive oil. You roast these tomatoes in a fair amount of oil – not drowning them, but enough. After the cooking, the oil is infused with garlic, oregano and tomato flavor. Holy moly, this is like liquid gold. Amazing drizzled over pasta or tossed with warm couscous. Even better as a dipping oil for toasted bread. My mouth is watering just talking about it! Luckily for me, I saved all the excess oil and have it stashed away for another day!
Oven Roasted Tomatoes With Garlic & Oregano:
- 3-4 large heirloom tomatoes, cut in half horizontally
- 2-3 tbsp fresh oregano
- 4-5 cloves of garlic, minced
- 1/2 tsp salt and pepper
- 1/3 cup good quality olive oil
- Preheat oven to 400F.
- In a heavy bottomed braising dish or deep pot, place all the tomatoes, cut side up. Sprinkle on the oregano, garlic, salt and pepper.
- Drizzle in the olive oil, making sure to coat the herbs and garlic – this will prevent them from burning. It may seem like a lot of oil, but it makes a beautifully fragrant sauce after cooking.
- Bake tomatoes covered for 15 minutes. Remove lid and continue cooking another 15 minutes. Remove from oven and allow to cool.
- Serve tomatoes over pasta, couscous, quinoa or cheesy polenta! Drizzle on the oil from the pan into your starch of choice for an extra kick of flavor!