Vegetable Facts

Roasted Tomatoes

  • 15- 20 pieces of tomato halves
  • large cloves garlic chopped fine
  • 1 tsp (5 mL) Sel Provençal (salt)
  • 1 tsp (5 mL) Greek oregano, thyme, marjoram, and basil
  • 2-3 tbsp (30-40 mL) good olive oil
  • black pepper

Set oven to broil, at 500°F. Layer 8 x10 glass baking dish with tomato halves, sprinkle salt and herbs and all of the above and bake on top rack for ten minutes. Set to cool. Drain pan and store. Can be repeated using the same pan. Excellent tomato puree base.

Courtesy of Tom Reid, The Nickel Chef