This is the last of the three recipes on my platter that I took to Natalie’s house last Monday. I have posted a roasted tomato recipe before, but that style was to serve more as a side dish. This method is to create a dipping appetizer served with a toasted sliced baguette or torn from the loaf of a fresh baguette (to soak up the juice and oil). It is super easy and incredibly delish. By far, it was the favorite of the three last Monday.
I buy Campari tomatoes at Costco because they tend to be the ones that are consistently ripe through and through regardless of the time of year. They are small and perfect for salads, especially if, like me, you are not a fan of cherry or grape tomatoes.
Roasted Tomato Appetizer
The recipe does not require precise measuring because it all depends on the number of tomatoes you are roasting. I roasted three packages of Campari’s (about 45 tomatoes). I wanted to make sure I had plenty because I can snack on this for a week and never get tired of it.
Fresh Basil (optional)
Preheat oven to 300 degrees.
Wash your tomatoes and then pat dry. Place the tomatoes in a roasting pan that is deep enough to hold the water that comes out of all the tomatoes. Use a paring knife and stab each tomato, so the juice will ooze out versus popping and spraying water. Drizzle a steady stream of a good olive oil over the tomatoes. Next sprinkle with dried oregano, garlic powder, and onion powder.
Place the roasting pan of tomatoes on the center rack of your preheated oven. Set your timer for 3 hours and walk away. Let the oven do its thing. In this situation, these Campari’s were pretty watery and created more “juice” than I wanted. So this time after three hours and thirty minutes, I turned the oven to 450 degrees and boiled off most of the juice leaving a thin layer that covered the bottom of the pan.
Because I had some fresh basil, I then decided to through that in once the pan was pulled from the oven. It is not needed, but it added a fragrant basil accent. I put the tomatoes in an airtight plastic container and refrigerated them to store.
As they chill, they will lose the bright red color, but the flavor remains in tact. It is best to serve at room temperature for maximum flavor.
Download the Recipe Here: Roasted Tomato Appetizer
I close this post with a couple of images of my niece-dog playing in her cooling pool that I got for her to jump in after our long, hot walks. She loves it.
That is all for now. Be safe those in the path of Irma, Jose & Katia!