This recipe is as simple as it sounds.
I’m using some Italian plum tomatoes, because they are meaty and have less seeds and jelly. If you were to roast a juicy heirloom variety of tomato, for instance, it would fall apart.
I love fresh oregano, basil and other Tuscan flavored herbs on my roasted tomatoes. I also love garlic — lots and lots of garlic! This recipe features 8 cloves of garlic, more than one clove per tomato, but feel free to add as much or as little as you prefer.
If you want to add a little spice to your tomatoes, chop up some jalapeños. I picked these up from Abundant Harvest Farms. If you don’t want it too spicy, you can remove the seeds and white membrane. Then you’ll just get the flavor from the fruity exterior of the chile.
One more tip: Some people like to put some sugar or honey on roasted tomatoes to intensify their sweetness. If you want some additional acidity, throw in a couple teaspoons of white vinegar.
Better Than Crackers
Today, we’re serving these with poppadoms, Indian crackers.
These are made out of lentil flour, so they are gluten-free. What’s neat about these is they look flat and humble now, but once you stick them in some hot oil, they rise up and look almost like a jellyfish.
Cook these until they stop bubbling. That means all the moisture from the lentils has cooked out and the poppadoms will be crispy. Place them on a paper towel before serving.
Tuscan-Flavored Roasted Tomatoes
- 5-6 Italian plum tomatoes
- 1/2 cup oregano, basil (or Herbes de Provence)
- 8 cloves garlic
- 2 jalapeños
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2-3 teaspoons honey/sugar (optional)
- 2 teaspoon white vinegar (optional)
- Slice tomatoes into quarters. Chop herbs finely and remove large stems. Dice jalapeños.
- Toss tomatoes with herbs, jalapenos, salt and pepper and oil. Spread seasoned tomatoes on cookie sheet.
- Roast tomatoes in 375-400-degree oven for 15-20 minutes until they start to caramelize.