There are many creative ways to use tomatoes, including roasting them with garlic and herbs. Eat this dish by itself, or incorporate it into soups, salads or other recipes. After roasting, store the tomatoes and garlic in canning jars in the refrigerator for up to a month. Tomatoes are a nutritious food that provides fiber, potassium, and vitamins A and C.
Step 1
Preheat the oven to 360 degrees Fahrenheit. Line the cookie sheet with the parchment paper. Wash the Roma tomatoes and cut in half lengthwise. Scoop out the seeds with a spoon. Set the tomato halves on the paper towel or in a large colander, and allow to drain for 10 to 15 minutes.
Step 2
Peel the garlic cloves and cut in half lengthwise. Combine the garlic cloves with the extra virgin olive oil and the snipped chives in a mixing bowl, and lightly toss with a spatula.
Step 3
Place the drained tomato halves on the cookie sheet and drizzle with the garlic mixture, making sure there is one garlic half per tomato.
Step 4
Place the cookie sheet in the oven and roast for 30 to 40 minutes until the tomatoes are wrinkled and slightly browned on the edges. Remove the tomatoes from the oven and allow to cool for at least 10 minutes.
Step 5
Serve the roasted tomatoes with garlic immediately, or place in a quart glass canning jar and refrigerate for later use.
Tips and Warnings
- You can substitute other tomatoes for Roma tomatoes, such as beefsteak, heirloom or grape tomatoes.
Things You'll Need
- Cookie sheet
- Parchment paper
- 12 Roma tomatoes
- Knife
- Spoon
- Paper towel or large colander
- 12 cloves garlic
- 3 tbsp. extra virgin olive oil
- 1/2 cup chives
- Mixing bowl
- Spatula
- Quart glass canning jar
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