Cheers to roasted garden tomatoes and the first post! One day my future self will thank me for taking the first step.
The Recipe Necessity is the perfect place to find a kitchen hype girl (that's me - I am the hype girl). On the blog, you can find "Doable Recipes" that have you winning in the kitchen day after day.
The mission is simple: perfection doesn't exist, mistakes are gifts, and we should always continue to fail forward, no matter how hard it seems.
Let's begin with this very doable roasted garden tomato recipe that promises to make outstanding use of your summer tomato harvest.
Tomato Garden Harvest
During a good harvest year, it can be challenging to keep up with the abundance of tomatoes. However, with this easy roasted garden tomato recipe, you can preserve your bounty by stocking up the freezer without the need for canning. The recipe requires minimal preparation and is a perfect solution for those who are short on time.
Want to learn more about canning and preserving? Check out America's Test Kitchen Foolproof Preserving & Canning.
Ingredients
- extra virgin olive oil
- head(s) of garlic
- whole tomatoes (sizes can vary)
- basil
- salt
- pepper
Equipment
- 3 quart baking dish
- paring knife
Pro Tips for Roasted Garden Tomatoes
I learned these tips from Tess Middlebrook, an amazing chef and comedian. Check her out here.
- Core the large tomatoes and don't worry about the small ones they can go directly in the dish.
- Stuff the cored tomatoes with fresh basil leaves.
- Use a generous portion of good quality extra virgin olive oil. Drizzle olive oil on the bottom of the baking dish before you add tomatoes.
FAQ
This is a base for a variety of recipes to make in the future. Simple is best. When it's time to make add specific herbs to make it exactly what you want it to be.
Use Roasted Garden Tomatoes in soup, sauces, and of course my Baked Goat Cheese a la Toscana!
Roasted Garden Tomatoes
Equipment
- 3 quart baking dish
- paring knife
Ingredients
- ¼ cup extra virgin olive oil
- 1 head garlic
- 3-5 pounds whole tomatoes
- 1 cup fresh basil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees.
- Wash and core tomatoes.
- Cut off ¼ of the top of garlic head
- Stuff the cored tomatoes with basil leaves
- Drizzle olive oil in the bottom of baking dish
- Nestle the tomatoes and garlic in the baking dish.
- Add the rest of the basil.
- Sprinkle with salt and pepper
- Roast tomatoes for 45 minutes. Let cool.
- Remove skins from tomatoes and basil and set aside.
- Remove garlic head, squeeze desired amount into the roasted tomatoes. Squeeze out the remaining roasted garlic into an airtight container and store in the refrigerator for another use.
- Let cool completely. Crush the tomatoes and store in airtight container or freezer bag for up to 6 months.
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