This is the main content.
Roasted Tomatoes and Garlic
Recipes
Roasted Tomatoes and Garlic
10 servings
1 hour, 50 minutes total (Active 20 minutes)

Ingredients

  • 1 large bulb garlic
  • 5 vine-ripened tomatoes
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons aged sherry vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary

Steps

    1. Preheat oven to 350°F. Break up garlic bulb; discard excess skin, but do not peel cloves. Cut tomatoes in half crosswise. Place tomatoes, oil, and vinegar in large bowl; toss to coat tomatoes, then season with salt and pepper.
    2. Arrange tomatoes cut-side down in baking dish. Pour juices from bowl over tomatoes. Scatter garlic, thyme, oregano, and rosemary over and around tomatoes. Bake 30 minutes or until tomato skins loosen. Remove from oven and let cool slightly.
    3. Remove skins from tomatoes carefully. Pour off accumulated juices. Reduce oven temperature to 300°F. Return dish to oven and bake 1 hour, continuing to remove juices occasionally, until tomatoes have shrunk slightly but are not dry.
    4. Remove dish from oven and let stand to cool. Discard herbs and remove garlic cloves from skins. Serve.
    Note: Juices from baking dish can be used in soups, sauces, and dressings.

Amount per ⅒ recipe serving: Calories 70, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 200mg, Total Carb 4g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 4%