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Tomato Harvest

The farmer's markets are full of tomatoes right now and I've made tomato soup and tomato sauce but one of my favorite things to do with fresh tomatoes is to roast them. If you have a lot of tomatoes that you want to put to use, try using them this way. I usually use Marcella Hazan's method - slow roasting them in the oven with garlic and chopped parsley. The slow roasting dries them out and concentrates their flavor. You can't believe how intense they taste. I love to eat them as a snack or serve them as a side dish at dinner but you can also put them on sandwiches and salads. It's a super easy method with amazing results.

All you need to make this dish are any kind of tomatoes (I used Early Girls in this post), garlic, parsley, olive oil and salt and pepper. Slice the tomatoes in half and place on a baking sheet. Chop some fresh parsley and and mince some garlic and combine. Sprinkle this mixture over the tomatoes, season with salt and pepper and pour some olive oil on the tomatoes. Place the baking sheet on the upper rack of the oven and back at 325 degrees. Marcella bakes hers for one hour. I like to bake mine for two hours. They should be a little blackened around the edges when they are done. Delicious!

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Reader Comments (11)

Good ingredients treated with love and respect. I think you're right: If you're going to roast them, give them a good roasting.

September 3, 2008 | Unregistered Commentercasalba

Marcella Hazan's cookbooks are incredible.I have one I've used for 30 years. They have a deli in Sarasota which I visit when I'm on Longboat Key. I haven't made slow roasted tomatoes in quite a while. Yours have inspired me to do so.

September 3, 2008 | Unregistered CommenterARLENE

Elaine, I love tomatoes like this, in fact I plan to buy a small bushel and roast them all! I read that you can freeze them, for use all winter. Have you ever done that?

September 4, 2008 | Unregistered CommenterProud Italian Cook

PIC: I haven't frozen them, but if you try it, please let me know how they turn out!

September 5, 2008 | Unregistered Commenterthe italian dish

I could make a dinner out of that pan of tomatoes and loaf of crusty Italian bread.

September 5, 2008 | Unregistered CommenterSusan from Food Blogga

Elaine, I'm off to a Farmers Market in Scottsdale to buy tomatoes. Can't wait to roast them!

September 6, 2008 | Unregistered CommenterDebbie M.

Susan: That's what my sister in law like to do with them!

September 6, 2008 | Unregistered Commenterthe italian dish

Those tomatoes look scrumptious!!

September 6, 2008 | Unregistered CommenterAmy Hanek

love this so much
this winter we will feel sad how we miss our tomatoes... now is the time to gorge. i made some the other day with herbs de provence... also wonderful.

hey - next time use foil
clean up is 1 2 3 !!!

September 10, 2008 | Unregistered Commentercook eat FRET

Hi Elaine. I tried the roasted tomatoes. They were wonderful! I added them to whole wheat penne pasta, grilled shrimp and garnished with parmesan. It was yummy. I am using some of the leftover tomatoes for bruschetta. Yum!!

September 12, 2008 | Unregistered CommenterDebbie M.

Hi, Elaine ... had a few minutes and quite a few tomatoes, so I just tried your oven roasted Tomato Harvest item. You weren't kidding about the intensity of the flavor. Just wonderful. Thanks for the recipe. "Hi" to you all from across town. Jonathan

September 13, 2008 | Unregistered CommenterJonathan

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