Quick-and-Easy Oven-Roasted Tomatoes in Olive Oil
Use tomatoes from your summer garden or store-bought tomatoes any time of year to make this version of sun-dried tomatoes. It’ll keep in the fridge for weeks and can be used as a topping for most anything you’ve got cooking.
Once you make this simple tomato compote, you’ll want to keep a jar in your refrigerator at all times. Use it on bruschetta, top fish or chicken, add to an omelet, jazz up a plain pizza, sprinkle on a baked potato or rice — we could go on, but you get the idea.
- olive oil
- herbs (we used basil and oregano)
- parchment paper
- cookie sheet or jelly roll pan
- salt and pepper
- glass jars with lids
- optional: lemon juice or balsamic vinegar
Cut tomatoes, and place in a mixing bowl.
Mix in chopped garlic and herbs. We used fresh basil and oregano.
Coat the tomatoes with olive oil, sprinkle with salt and pepper and then mix. Top it with a splash of lemon juice or a drizzle of balsamic vinegar if desired. Lay a piece of parchment paper on a cookie sheet and spread out the tomatoes it.
Bake at 250 degrees F for 1 to 1-1/2 hours depending on how crispy you want the tomatoes.
Let the tomatoes cool completely. Fill glass jars with tomatoes about three-fourths full.
Add enough olive oil to cover the tomatoes.
Seal the jars tightly, and attach a label if you're going to gift them.
The tomatoes will keep in the fridge for a few weeks. Once you've consumed all the tomatoes, use the leftover olive oil for cooking.