A delicious and rich dish of oven-roasted tomatoes infused with herbs, perfect for pairing with pasta, roasted meats, beans, or crusty bread.
315 minutes
A delicious and rich dish of oven-roasted tomatoes infused with herbs, perfect for pairing with pasta, roasted meats, beans, or crusty bread.
tablespoons
Onion, diced
each
Garlic Clove, sliced thin
each
Fresh Marjoram Leaves, chopped
tablespoons
to taste
Organic Whole Tomatoes, drained
0 oz
Black Pepper, freshly ground
to taste
tablespoons
1. Preheat Oven
Preheat your oven to 275°F (135°C). This low and slow cooking method will ensure your tomatoes develop a deep, rich flavor without burning.
2. Prepare Dish
Take a wide, shallow earthenware dish and pour in some olive oil to coat the bottom. Spread the diced onion and thinly sliced garlic cloves evenly across the dish.
3. Add Herbs
Scatter some fresh herb leaves over the onions and garlic. Season the mixture with a pinch of salt.
4. Add Tomatoes
Open the large can of organic whole tomatoes and drain them to remove excess moisture. Arrange the tomatoes in a single layer over the onion and herb mixture in the dish.
5. Season Tomatoes
Season the tomatoes with a bit more salt and some freshly ground pepper. Sprinkle a little sugar over the top to help caramelize the tomatoes as they roast. Finally, drizzle some more olive oil over everything.
6. Roast Tomatoes
Place the dish in the preheated oven and bake, uncovered, for 4 to 5 hours. The slow roasting will intensify the flavors and caramelize the natural sugars in the tomatoes. You’ll know they’re ready when the tomatoes appear shriveled and slightly browned.
7. Serve
Once done, cut up the roasted tomatoes and serve them warm with pasta, roasted meats, beans, or crusty bread. Enjoy the rich, savory taste of your hearty herb-infused oven-roasted tomatoes.
Use the roasted tomatoes as a base to create a Mediterranean-inspired salad. Mix in chunks of feta cheese, sliced cucumbers, olives, and red onions. Toss with a dressing made from olive oil, lemon juice, and a touch of garlic. This variant adds a protein component with the feta and enhances the dish's flavor profile with the addition of briny olives and crisp cucumbers.
Use the roasted tomatoes as the foundation for a shakshuka by heating them in a skillet and creating wells to crack eggs into. Cook until the eggs are just set for a protein-rich breakfast or brunch dish. You can add various spices like cumin, paprika, and a touch of cayenne for a more complex flavor profile.
Sprinkle a thin layer of freshly grated Parmesan or Pecorino Romano on top of the tomatoes before roasting. The cheese will melt and create a savory crust, adding a nutty, umami-rich counterpoint to the sweet acidity of the tomatoes.
Blend the roasted tomatoes to your desired consistency to make a rich pasta sauce. You can add sautéed ground meat (such as beef, turkey, or sausage) for a Bolognese-style sauce, or keep it vegetarian and stir in some grilled eggplant or zucchini. This creates a robust and hearty meal with the addition of protein or additional vegetables.
Nestle in slivers of garlic, shallots, or thinly sliced onions among the tomatoes before roasting. These aromatics will soften and sweeten in the oven, infusing the tomatoes with additional layers of flavor.
Opt for ripe, in-season tomatoes. Plum, Roma, or heirloom varieties are ideal for roasting due to their meaty texture and lower moisture content.
Slow roast at 275-300°F to dehydrate the tomatoes slowly, concentrating their flavor without burning the herbs.
Use high-quality extra-virgin olive oil for its fruitiness and ability to carry and enhance the flavors of the herbs and garlic.
Use fresh herbs like thyme, rosemary, and oregano for the best flavor. Source from a garden or local market if possible.
Use whole garlic cloves with skin on for a deeper, sweeter flavor that mellows during roasting and can be squeezed out like a paste afterward.
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