Warmer temperatures have lingered here, and I just recently stripped my tomato plants of all the partly-ripe and green tomatoes that remained. I left them in a paper bag for a while, so about half ripened. I've made roasted tomatoes for a couple of years now, introduced to the recipe by my friend Natania, but I hadn't tried using green tomatoes as well as red. Great way to use up the green tomatoes, and a LOT easier than make fried green tomatoes. I have not put in amounts for the ingredients as there is no need to be exact with this.
adapted from Mediterranean Light
- a baking sheet or two full of Roma (or other) tomatoes, cut in half horizontally; can also be done in smaller amounts
- olive oil spray (or regular olive oil)
- salt and freshly ground pepper
- minced garlic (or garlic powder if you're in a hurry)
- fresh basil or parsley (or dried if you don't have fresh)
Bake for 2-3 hours, until tomatoes collapse and begin to carmelize. Serve hot or at room temperature.
These are so tasty and so easy to make that I alwyas bake at least a whole baking sheet full, sometimes two, and freeze what we don't eat.