This recipe for oven roasted tomatoes is a great way to coax a lot of extra flavor out of tomatoes. It works well when tomatoes aren’t in peak season but is just as delicious all summer long. With lots of fresh herbs, this recipe is packed with flavor.
You can use these tomatoes in salads or sandwiches, on sliced baguette for an appetizer, or just as a snack.
For the Marinade (makes enough for 3-4 batches of tomatoes)
1 cups extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup chopped rosemary
1/2 cup chopped basil
1/4 cup chopped tarragon
1 tablespoons chopped garlic
2 tablespoons chopped shallot
Mix all ingredients in an air tight container and store refrigerated for up to one week.
For the Tomatoes
Heat your oven to 300 degrees. Slice five tomatoes and place them into a bowl. Shake the marinade and pour 1/2 cup of the marinade over the tomatoes. Season with salt and pepper and let them sit for 30 minutes.
After 30 minutes, place the tomatoes onto a silpat or a sprayed sheet pan. Pour over the marinade they were sitting in and place them in the over for 40 -50 minutes. When done, allow them to cool, then store refrigerated for up to three days.