Our tomato plants are still hiding a few late bloomers. They’ve produced fruit that will never fulfill August dreams of juiciness, but have a promise all their own. We take these final tomatoes of the season and concentrate their flavor with a long hot roast in the oven. This is just the little tomato zing we need to top our polenta, befriend our morning egg, or enjoy as a side with grilled meat or roasted chicken. Oven roasted tomatoes will keep in the fridge for up to a week in an airtight container.
Makes about 4 cups
- 1⁄2cup extra virgin olive oil
- 3pounds slightly firm assorted tomatoes
- 2-3sprigs tomato leaves (optional)
- 11⁄4cup mixed soft fresh herbs like mint, basil, chervil, sesame leaves, and parsley
- 1⁄4cup mixed strong fresh herbs like rosemary, oregano, lavender, and thyme
- 1tablespoon coarse sea salt
- freshly ground pepper, to taste
- 10garlic cloves, left in their skins
- Heat the oven to 375 degrees. Coat a sheet pan with 2 tablespoons olive oil, set aside. Cut tomatoes in 1-inch thick slabs, leave the cherry tomatoes whole. Roughly chop soft herbs and finely chop strong herbs. Combine all herbs together, set aside. 2
- Lay the tomato leaves on the bottom of a the sheet pan. Sprinkle with half the herbs, half the salt, and a few grinds of fresh pepper. Lay the tomatoes on top of this, sprinkle with remaining herbs, garlic, salt, and pepper. Drizzle with remaining olive oil. 3
- Place sheet pan in the oven for about 1 hour, until the tomatoes are shriveled and softened. Remove tomato leaves from the bottom of the sheet pan, discard. Push the garlic out of their skins. Add the peeled garlic back to the tomatoes. Serve warm or room temperature.