Roasted Winter Tomatoes
- Total Time
- About 2 hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds tomatoes (any kind)
- 5garlic cloves, peeled
- 2slices peeled ginger, about ⅛-inch thick
- 2 to 3sprigs fresh basil
- 5 to 6cups extra-virgin olive oil
Nutritional analysis per serving (24 servings)
447 calories; 50 grams fat; 7 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 250 degrees. If using larger tomatoes, such as beefsteak or plum tomatoes, slice them in half; if using cherry tomatoes, leave them whole.
- Step 2
Combine tomatoes, garlic, ginger and basil in a 9- by 13-inch baking dish. Add enough olive oil to cover. Transfer to oven and bake for 2 hours; the tomatoes should have started to collapse and have a few brown spots. Return them to the oven if necessary.
- Step 3
Remove baking dish from oven and let tomatoes cool. Drain the oil and reserve. (You can use it as you would any normal olive oil.) Refrigerate or freeze your tomatoes for later use; they will last in the fridge up to 1 week. The oil will keep for 2 weeks in the refrigerator.
Private Notes
Comments
I'd suggest you all try the Marcella Hazan recipe from "The Classic Italian Cook Book." She uses: tomatoes, parsley, garlic, salt, pepper, 6 tablespoons olive oil. She starts them on the stove and bakes at 325 for an hour. Less time, less oil.
I make these every summer utilizing the abundance of cherry tomatoes I always have. I slice them in half because they are easier to use on pizza. I drizzle them with EVOO, sprinkle a little salt and sugar on them then roast at 300 degrees for an hour or so then turn the oven off and let them sit in the oven for an hour, or until I remember that they're in there. I freeze them on a cookie sheet to make them easier to work with them pop 'em into jars. Wonderful to have year round!
A quicker variation of this recipe can be done right on the roasting pan. Drizzle olive oil over tomatoes, cover with salt and pepper and roast for about half an hour at 400 degrees. I also flip mine half way through -- they get golden and the edges sometimes cripsy. While Amanda's makes that delicious tomato-infused olive oil, the quick roast can be used in a pinch.
Regarding the amount of oil - a few cups of infused oil sounds great, but it's only good in the refrigerator for two weeks. As someone pointed out, botulism can grow in oil packed vegetables. I tend to push it with "expiration dates," but would be afraid to in this case. If you think you can use all the oil in two weeks, go for it. Otherwise I'd find a way to use less oil.
The point of so much oil is to create a beautiful, tomato infused oil for to use on other recipes. The roasted tomatoes are the means to a delicious end, IMO.
I can't afford that much olive oil! Roasting with garlic, salt and drizzled with olive oil is a more affordable alternative and you still get great tasting tomatoes.