Very Baked Tomatoes – Heirloom Tomato

Baked Tomatoes

4 tomatoes
1/4 cup extra-virgin olive oil
4 cloves garlic, peeled and minced
Chopped fresh herbs. A good start might be 2 tablespoons chopped basil.
If you are using rosemary, which is stronger, use 1 tablespoon or
less. Personally, I’m in the mix and match group, and use parsley,
thyme, oregano and rosemary.
salt and freshly ground pepper

Cut out the tomato cores, then slice the tomatoes in half. Place
the tomatoes in a baking pan, cut side up. Mix the olive oil, garlic,
herbs, salt, and pepper, and pour the mix over the tomatoes. Bake
at 325 degrees F for 2 to 3 hours. The tomatoes will exude juices,
collapse in a heap, and then begin to caramelize. Wait for it –
the end result will be well worth it.


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