Tuesday, September 15, 2015

Roasted Tomatoes with Garlic

I would call them, oxymoron way, Fresh Sun-Dried Tomatoes.  Spiked with garlic, these tomatoes will keep in your fridge for a while. Just fish one out from a jar, throw on a toasted pumpernickel bread - voila, you've got a healthy snack!

Blog's Category: Hors D'oeuvre, My Own Fast and Easy, Snacks, Vegetarian


One of my favorite local markets, Miles Market, often have whole basket of tomatoes on a clearance rack. For a $6-8 you can have a whole lot of nice ripe tomatoes, few of them may have a couple blemishes but overall great fruits for making fermented tomatoes or some Tomato Spread

This time when I got a large basket of tomatoes, it was Roma tomatoes, strangely flat with a hollow insides and a very few seeds.  I decided to make something nice, easy and versatile. Here what I come with.

What is it?

It is tomato halves, roasted with some olive oil and garlic. Packed into a clean jar, they can be stored in a fridge for a couple of weeks. 

Taste Description

There is one secret ingredient (it's sugar!) which makes this tomatoes absolutely delicious. Small amount of sugar, along with a garlic pieces, enhances natural taste of roasted tomatoes. Added olive oil rounds up a taste and works as a preservative helping tomatoes to keep longer in a fridge.

How to Serve

Serving options:
- on a toasted country bread or baguette
- on a bagel with cream cheese (see picture below)
- on a boiled egg, slit in half
- as addition for your burger sandwich
- on a top of pita with hummus
- on a cracker with pesto 
- on a top of goat cheese slice
- inside of breakfast burrito with some scrambled egg and beans


If you noticed, this recipe does not call for salt. Don't be tempted to add one! Later, if you think it absolutely lacks salt, sprinkle some right before serving, but taste first without it. I bet you'll be surprised!

Roasted Tomatoes with Garlic

  • 10 roma tomatoes, cut in half
  • garlic cloves, sliced
  • 1.5 tsp sugar
  • 2 tbs olive oil
  • pinch of cayenne pepper (optional)
- Preheat oven to 320F.

- Grease baking sheet with a little olive oil. 

- Arrange tomato halves, cut side up, on a baking sheet.

- Sprinkle tomatoes with sugar, garlic and olive oil.

- Roast in an upper part of oven until tomatoes are slightly caramelized on top and garlic are golden brown. Depending on oven, it may take about 1-2 hours.

- Remove tomatoes from an oven and let them cool completely.

- Transfer tomatoes, one by one, in layers, into clean and dry glass jar. Pour remaining juices and oil into a jar, on a top of tomatoes. Cover with lid and keep it in a fridge.

- Enjoy!



Instead of cayenne, I used some finely chopped fresh chili pepper. It's optional!

 Pour remaining juices on top...
Moved to a fridge.. As my tomatoes were not completely cooled, I left lid ajar for a little bit... 

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