Oven Roasted Tomatoes
Ed note: We had these incredibly rich tomatoes when we dined at Mahle House Restaurant on Vancouver Island. Chef Stephen simply added one of these tomatoes as a garnish to one of our dishes and it was simply delicious. We’ve since used his recipe and have added the tomatoes to sandwiches, pizzas, and salads with terrific results.
Recipe courtesy Chef Stephen Wilson, Mahle House Restaurant, Nanaimo, Vancouver Island, British Columbia www.mahlehouse.ca/
Preheat oven 450 degrees F.
Plum tomatoes, sliced in half
Olive oil
Salt and pepper
Fresh herbs (e.g. oregano, thyme, tarragon), finely chopped
Halve the tomatoes, toss with olive oil, S&P, chopped fresh herbs like. Lay on a lightly oiled baking sheet.
Bake in hot oven for 15 minutes. Then turn off oven (don’t open) and leave for 12 hours (over night works well). *
Using the overnight method to slow-roast tomatoes creates a vibrant, tomatoey flavor.
This is assuming you have an oven with a pilot light. If you don’t, lower the oven temperature as low as it will go. Bake for 6-10 hours, but check the tomatoes. Every tomato is different and every oven is different so important to observe the tomatoes as they cook/dry out. You’re looking for the tomatoes to be somewhat dried out (it intensifies the flavor), but not too dry or crispy. Experiment and see what works best for you.
Serve as a garnish, a side dish, or chop and add to dishes like salads, sandwiches, or on pizzas. Delicious!
Check out other Mahle House dishes. Read our review of Mahle House.
