Roasted Tomatoes

Last year I made roasted tomatoes for the first time. I could not believe how delicious they were.

I've been making them ever since and wanted to remind my readers just how easy they are to make and how yummy they are to eat.

This is a wonderful way to use up extra tomatoes that may be starting to get a little too soft.

This is how to do it:

Rub some olive oil on a rimmed baking sheet (or casserole dish). Place small tomatoes on the baking sheet whole or large ones can be cut in half. Fill up the baking sheet with tomatoes if possible.

Next, randomly place a few cloves of garlic between tomatoes.

Drizzle olive oil on top. Shake a little salt and pepper over and sprinkle on some fresh rosemary.

Place in a hot oven (approx. 400 degrees) for about an hour.

After they have cooled, putt them in ziplock bags and store in the freezer. They are wonderful added to soups, pasta sauce, chili, etc.

The best way to eat them is straight off the pan. If there is any juice at the bottom of the pan, dip some bread in it and take a taste...it is such a great flavor (can you tell I like these?) You can also smoosh a roasted garlic clove on some bread for a tasty treat.

They may not look yummy, but I can assure you they are.

You’ll never have to worry about over buying tomatoes again. It certainly works for me!

I first learned to make these by following a tutorial found here

For more kitchen tips visit Tammy's Recipes.