Roasted Tomatoes Great way to prepare the last garden tomatoes of summer
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons minced fresh basil or 1 teaspoon dried Italian seasoning blend
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds meaty tomatoes (Roma tomatoes work well)
Preheat oven to 400 degrees. Line a baking pan with aluminum foil and coat lightly with some of the olive oil. Or, lightly oil a cast iron skillet large enough to hold all of the tomato halves.
In a small bowl, combine olive oil, garlic, basil or Italian seasoning blend, red pepper flakes, salt and pepper.
Wash tomatoes and cut in half lengthwise. Place cut side up in prepared pan. Brush with olive oil mixture.
Bake in preheated 400-degree oven for 25 to 30 minutes. They will soften and break down and will be sizzling in the pan.
Serve hot with cooked pasta or cooked spaghetti squash.
Makes 3 to 4 servings.
The beauty of these roasted tomatoes is that they can be pureed slightly in a blender and ladled into freezer containers. Store in freezer all winter. You'll have perfectly seasoned, fresh tasting marinara sauce ready to go.