Herb Roasted Tomato Halves

Every moment of your life is infinitely creative and the universe is endlessly bountiful. Just put forth a clear enough request, and everything your heart desires must come to you. – Mahatma Gandhi

Beautiful quote, but Gandhi was assassinated... Doubt very much that was a request. But the sentiment remains, even if the great man himself did not.

I seem to be dealing with my own version of "endlessly bountiful" in the form of (you guessed it) our Roma tomatoes. The gift that keeps on giving, and giving and giving... I must sound like a one-note Johnny lately. But it's what's going on.

I do have to say I see the end in sight – just in time for the heirloom tomatoes to start to ripen. Sigh...

At least I have found a new trick in how to deal with them. I could make more sauce, but this night I opted for something a bit different. Roasting and freezing them.

I have to admit that I haven’t tried any yet but there’s no reason they won’t be delicious. You should have smelled these cooking. The kitchen and then the whole house was infused with the scent of garlic and herbs. Wow.

I plan on making some interesting things with these over the fall and winter. They’re like little flavour bombs. As they roast the flavours concentrate.

Just let them cool, put them in one layer in a large zip lock bag and freeze. If you put them in a jumble they will be hell to get apart.

Of course you could use them immediately. Let your imagination run wild. I bet they would be amazing nestled in pizza dough with mozzarella and basil, or smooshed onto toast triangles and sprinkled with some balsamic vinegar.

See what I mean? Those two were just off the top of my head. I bet you’ll find your own favourite way to enjoy these treasures – because treasures they most certainly are.

Herb Roasted Tomato Halves

Prep: 5 min  |  Roast 1.5 to 2 hours

18 Roma or 12 beefsteak tomatoes

5 stalks fresh rosemary

5 stalks fresh oregano

5 stalks fresh thyme

4 lg garlic cloves, chopped large

2 tbsp olive oil

salt and cracked black pepper

Preheat the oven to 325°F.

Spread the olive oil on the bottom of a rimmed cookie sheet. 

Halve all the tomatoes on the short dimension (so they’re tall, not flat). Arrange on the sheet, turning to coat with the oil. Leave cut side down. Stick the herbs and garlic among the tomatoes.

Sprinkle with salt and pepper and then roast for between 1.5 to 2 hours. Check at the shorter time. The tomatoes must be beginning to collapse. Continue roasting if they have not.

Let the halves cool on the sheet. Then remove the herbs. If desired, slip off the skins, but it's not necessary.

Use immediately as you wish, or can be kept in the refrigerator for 5-6 days.

If desired, freeze the tomatoes for up to 6 months.

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