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September 13, 2012

Roasted Tomatoes

This is a great dish for those extra tomatoes you may have.


Small tomatoes leave uncut.
Medium - large size cut in half.

Put in bowl with sliced onions and a small amount (to taste) of fresh chopped garlic cloves and toss with olive oil.

Use a baking pan with sides so juice does not spill into oven.
Roast at 400° for 45 minutes in a convection oven. Time varies per oven - so check once in a while.

You can freeze what you do not use.