Tuesday, October 28, 2008

Oven Roasted Tomatoes

I've made this dish probably four times now, and each time I forget how I did it before and end up winging it again. So, for future reference... this is what I did tonight. It is a great way to complete a meal.

Oven Roasted Tomatoes
Serves 4-5
  • Fresh ripe tomatoes.
  • Salt
  • Pepper
  • Parmesan Cheese (grated or shredded)
  • Garlic (crushed, granulated or powdered)
  • Onion Powder - optional -
Spray a 8x8 or 9x9 inch casserole dish with cooking spray. Wash and cut tomatoes into sixths and place into casserole dish until a single dense layer is formed. The tomatoes will shrink, so don't hesitate to pack them in. Sprinkle with salt, pepper, parmesan, garlic, and onion powder. Put in a 400° oven and bake for 1 hour. Tomatoes should be well cooked down and have very little juice left in the dish.

The oven temperature can be raised or lowered if you need to use the oven, but the tomatoes seem better when they cook for at least an hour. My oven's top element doesn't work, but I imagine it would give a more 'toasted' flavour and I'd definitely use it on this recipe if I could!


  1. yum!! sounds good. i love tomatoes any way shape or form EXCEPT spaghetti sauce, believe it or not.

  2. They're even better if you let them cook long enough to caramelize a bit. The almost burnt pieces are totally the best!

  3. mmmm sounds yummy!! i am going to try this sometime!