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Topic: Oven Roasted Tomatoes and Olive Oil  (Read 3552 times)
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« on: August 13, 2011 03:35:57 PM »

Got a bumper crop of tomatoes? Wondering how to save some tomato goodness for the off season? This is one of my favorite things to do with summer tomatoes. It's also a great way to use slightly over-ripe or otherwise less than awesome tomatoes. Roast them in olive oil!
I am the world's laziest cook, so this rocks on multiple levels. It's easy to make, and just as easy to use later. It also looks fancy, so you can fool people into thinking you rule the kitchen.  Wink
These are similar to sun dried tomatoes, but even better. I use lots of olive oil and freeze them in it. When I am ready to use it I just pull it out (you can set the container in a bowl of warm water to melt if you need to). I put a few spoons full on pasta with some parmesan, use it as bread dipping oil, drizzle over veggies, anything you'd use flavored olive oil in. YUM!

Start with some tomatoes and cut them into halves or quarters, depending on the size. I grew these on my roof!





It's funny because it's true!



Put them in a baking dish and pour on a good deal of olive oil. Measurements don't matter a bit!



Put them in the oven at approx 325 degrees F for around 2-3 hours. I start checking occasionally around 1.5 hours.



Roasting away:



When they are getting a bit black around the edges they're done.



I like to throw some fresh herbs at this point, into the hot oil.



Let it cool, then pour the whole deal into a freezer safe container.



Now you have some amazing infused olive oil and yummy tomato bites that go with almost anything! You can freeze them for several months and pull them out when you crave a taste of summer. Smiley



Bon Apetit!


« Last Edit: August 13, 2011 03:37:39 PM by batgirl » THIS ROCKS   Logged

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« Reply #1 on: August 13, 2011 03:44:48 PM »

OK, that looks too delish. It looks like you put some dried herbs in with the olive oil before you popped them into the oven. Is that so? What did you use?
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« Reply #2 on: August 13, 2011 03:50:13 PM »

You're right! I did sprinkle on a little Italian seasonings herb mix before I remembered A) I should wait, and B) I was growing oregano, basil, thyme, rosemary, and lavender right outside! Tongue
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« Reply #3 on: August 13, 2011 06:10:05 PM »

This looks so delicious.  I want to just scoop it out of your container with some fresh, hot bread and eat it plain.  In fact, I think I am going to try this with our next bunch of heirlooms to come out of the garden.
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« Reply #4 on: August 13, 2011 07:47:45 PM »

I'm totally trying this!
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« Reply #5 on: August 13, 2011 09:46:37 PM »

That looks so good. I think a bowl of that and a loaf of french bread sounds like dinner! Maybe throw in some whole garlic cloves in the last 20 minutes or so? How long would those take? A whole bulb is like an hour right?
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« Reply #6 on: August 14, 2011 06:28:07 AM »

Love tomatoes, and this recipe is on my list to try.  Smiley
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« Reply #7 on: August 14, 2011 10:35:46 AM »

Garlic would be great! I have added jalapenos in the last half hour or so, that was really tasty.
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« Reply #8 on: August 15, 2011 08:07:29 AM »

yum yum yum!
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« Reply #9 on: August 15, 2011 11:43:20 AM »

I got a bunch of tomatoes to make this. Yum! Just need to remember to pick up some crusty bread.
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« Reply #10 on: August 15, 2011 11:44:29 AM »

It's really good on pasta, too. Mmmmm....
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« Reply #11 on: August 19, 2011 02:13:00 PM »

I just put these in the oven! I've got some whole wheat baguette and I'm going to cook up some pasta for dinner and I put in my order for a rotisserie chicken. Yum!

We aren't olive oil lovers in this house (I know, shocking!) so I used half vegetable oil and half Trader Joe's Garlic Olive oil (the only olive oil in the house). It smells good already!
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« Reply #12 on: August 19, 2011 08:10:51 PM »

I hope it turns out yummy! I am sure t will, garlic would be a great addition. Mmmm...I could practically eat olive oil with a  spoon.
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« Reply #13 on: August 20, 2011 12:06:42 AM »

It's so frickin good! I meant to eat it with a baguette, but the baguette was a few days old and all gross and dry (gonna freeze to use in a strata) so I just had some on top of a tosted english muffin with some shaved parmesan. It's like tomato candy!

And! The awesome thing is that my brother ate some and loved it! And the other vegetable dish I made today (kale and mushrooms cooked with bacon, sweet onion, and garlic). Usually he considers my foods "weird" and won't even try them, much less eat an entire serving!
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« Reply #14 on: August 20, 2011 08:36:11 AM »

Yay!
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« Reply #15 on: January 23, 2012 09:53:54 AM »

We had a bumper crop of plum tomatoes last Summer.  I canned some and followed this recipe for the rest.  Once they cooled, I popped them into quart freezer bags and forgot about them.  Until last night.  I needed a side dish so cooked up some pasta, defrosted one of these serving bags and tossed it all together topped with some homemade romano.  It was delicious!  Like Summer in January.  I'm so going to do this again this year.  Thanks for inspiring me.   Smiley
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« Reply #16 on: January 23, 2012 09:58:44 AM »

Yay, glad you enjoyed them!!
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« Reply #17 on: January 23, 2012 11:40:05 AM »

Congrats!!

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« Reply #18 on: January 23, 2012 11:42:09 AM »

Holy cats! Wow, I am so honored! Smiley
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« Reply #19 on: January 23, 2012 12:27:29 PM »

Ohhhh! I'm so glad this won a 'best of' because it reminds me that I need to do this!! Congrats, batgirl and thanks for the inspiration Smiley
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« Reply #20 on: January 23, 2012 12:36:29 PM »

Thanks! I need to check the back of my freezer, now I am craving it, too! Cheesy
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« Reply #21 on: January 31, 2014 01:46:25 PM »

Mare directed me to this with one of her recipes, the tomats are in the oven with the rest of dinner now! I used some pureed local garlic in oil that I had in the fridge with a little extra olive oil. Can't wait to try it!
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« Reply #22 on: April 09, 2014 10:34:49 AM »

I'm still in love with this! I have the habit of buying a large amount of grape tomatoes to snack on, and then forgetting about them. Just before they go bad, I roast them up using this method, with lots of smashed garlic cloves, olive oil, dried Italian seasoning, s&p, and red pepper flakes. This last time I tried pureeing my last little bit of tomatoes with my stick (immersion) blender and made wonderful chunky tomato sauce that I just threw on top of an English muffin, but I think it would make some kick butt pizza sauce!
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