Roasted and Marinated Mediterranean Tomatoes
I’m going to show how to make Roasted and Marinated Mediterranean Tomatoes. This recipe will make your entire house smell amazing. This type of dish is widely popular in Italy – referred to Pomodori al Forno. I love to bring this dish to family get togethers, parties and neighborhood events. You will absolutely love both the smell and the taste of the ingredients in this recipe. I’ve detailed the the steps on how to make it below. Enjoy!
Pre-heat your oven to 275F degrees. Meanwhile, grab a ceramic or glass dish like the one shown in the picture. Add 1/2 cup of olive oil to the base of the dish. The ideal size is roughly 13x9x2-inch. Carefully pull the tomatoes from the can and half them with a sharp knife. They are tender out of the can, so handle them gently. Now simply arrange them in the dish in 2-3 rows.
Now that your tomatoes are arranged, drizzle the second half of your olive oil over the tomatoes. Move on to your salt, sugar, oregano and basil. Sprinkle each ingredient over the tomatoes and put the dish in the oven.
Now that you tomatoes are in the oven, chop your garlic and parsley and set aside. Bake tomatoes for 45 minutes.
Now pull the tomatoes out of the oven and flip them with a set of tongs. Put the tomatoes back in the oven for 45 mins.
Pull the dish from the oven and sprinkle garlic and parsley and add back to the oven for 10-15 minutes.
Us a slotted spoon and transfer the tomatoes to a serving platter or glass container. Allow them to get to room temperature and enjoy right away or move to the fridge to enjoy them later. They will last up to 4-5 days.
I like to arrange them on a tray with the goat cheese and olive bread crostini. This has been a very popular dish with my family, friends and neighbors.
One final tip:
I drain the olive oil into a bottle to re-use over the next few weeks. It is incredibly flavorful. I hope you enjoy! For more recipes, check out the recipe section of the blog, subscribe to our Youtube channel or follow me on Instagram.
If we eat well, we live well.
Jeff
| Prep Time | 30 Minutes |
| Cook Time | 2 Hours |
| Servings |
People
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- 1 Cup olive oil
- 28 Ounces Canned Plum Tomatoes
- 1.5 Teaspoons Oregano
- 1 Teaspoon Basil
- 1 Pinch Salt
- 1 Pinch Sugar
- 2 Large Garlic Cloves
- 1 Tablespoon Fresh Parsley
- 1/2 Loaf Artesian I prefer olive or rosemary
- Goat Cheese Soft cheese rolled in herbs is a perfect fit
Ingredients
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Rate this recipe!
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- Pre-heat your oven to 275F degrees. Meanwhile, grab a ceramic or glass dish like the one shown in the picture. Add 1/2 cup of olive oil to the base of the dish. The ideal size is roughly 13x9x2-inch. Carefully pull the tomatoes from the can and half them with a sharp knife. They are tender out of the can, so handle them gently. Now simply arrange them in the dish in 2-3 rows.
- Now that your tomatoes are arranged, drizzle the second half of your olive oil over the tomatoes. Now move on to your salt, sugar, oregano and basil. Sprinkle each ingredient over the tomatoes and put the dish in the oven.
- Now that you tomatoes are in the oven, chop your garlic and parsley and set aside. Bake tomatoes for 45 minutes.
- Now pull the tomatoes out of the oven and flip them with a set of tongs. Put the tomatoes back in the oven for 45 mins.
- Pull the dish from the oven and sprinkle garlic and parsley and add back to the oven for 10-15 minutes.
- Us a slotted spoon and transfer the tomatoes to a serving platter or glass container. Allow them to get to room temperature and enjoy right away or move to the fridge to enjoy them later. They will last up to 4-5 days.
- I like to arrange them on a tray with the goat cheese and olive bread crostini
- One final tip: I drain the olive oil into a bottle to re-use over the next few weeks. It is incredibly flavorful. I hope you enjoy!
