Ingredients
- 12 fresh vine-ripened tomatoes
- ¼ cup garlic infused olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon dry Italian herbs
Make it step by step
- Preheat oven to 225°F.
- Rinse, dry and stem the tomatoes. Slice them in half lengthwise and gently squeeze out the seeds or scoop them out with a teaspoon or grapefruit spoon (see photo above for example of seedless raw tomato).
- Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper or a Silpat silicone-baking mat. Drizzle with the garlic oil and sprinkle with the salt, pepper and Italian herbs. Roast for 3 hours, until tomatoes are soft and shriveled.
- Cool tomatoes and then fill your clean, lidded jars almost to the top. Print out the Lovely Roasted Tomatoes Printable and attach to lid of mason jar.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Culinary Envy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.