- 1 cup
(or more) olive oil, divided
pounds paste tomatoes, halved lengthwise
teaspoons fresh oregano
teaspoon sea salt
- 1 to 2
garlic cloves, minced
Crostinis for serving
· Preheat oven to 250°F.
· Mix olive oil, oregano, sugar and salt in a small
· Pour 1/2 cup oil mixture into 13x9x2-inch glass or
ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with
remaining 1/2 cup oil mixture. Bake 1 hour.
Using tongs, turn tomatoes over.
Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very
tender, transferring tomatoes to plate when soft (time will vary, depending on
ripeness of tomatoes), about 15 to 45 minutes longer.
· You can do the above ahead of time. Be sure to fully
cool the tomatoes before covering and placing in the fridge. You can keep them chilled for up to 5
days. Either serve warm or at room
Take a crostini, put a
dollop of plain goat cheese on top and add a dollop of the roasted
tomatoes. Yum! I like the goat cheese to also be warm or at
· You can also change this recipe up. You could remove the garlic. Or, you could substitute basil for the
oregano. Add some fresh parsley on top
at the end.