Roasted Plum Tomatoes and Garlic

Tomato season is just about wrapping up. Here is an amazing recipe to use up those delicious plum tomatoes we get our hands on in Jersey. You can also make this easily with small round tomatoes. Simply cut them in quarters.

This dish is a perfect side for roasted meats, cutlets or fish.

When I made this last, I used round tomatoes. I also used dried oregano as I didn't have fresh. I sprinkled the oregano on the tomatoes before baking.

I finished mine with my fresh basil leaves. They aren't listed in the recipe, but they are a nice bright touch right before serving.

It smells soooooo good in the oven.

Roasted Plum Tomatoes and Garlic
Serves 4
From "The Italian Cooking Encyclopedia"

8 plum tomatoes, halved or 4 small round tomatoes, quartered
12 garlic cloves
1/4 cup extra virgin olive oil
3 bay leaves
salt and freshly ground pepper
3 Tbsp. fresh oregano leaves, to garnish; or 2 tsp. dried oregano sprinkled over tomatoes before roasting

Preheat the oven to 450 degrees Fahrenheit. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish and push the whole, unpeeled garlic cloves between them.

Brush the tomatoes with the oil. Sprinkle with black pepper. Sprinkle with dried oregano, if using. Bake for about 45 minutes, until the tomatoes have softened are sizzling in the pan. They should not be charred around the edges. Season with salt and black pepper. Garnish with fresh oregano and fresh basil if desired.

Please note: The Jersey Girl uses dried oregano only, not fresh. The Jersey Girl removes the bay leaves before serving. She also garnishes with fresh basil before serving.