By Angelika Hanna
It is September 2nd. Late summer and the main harvest season in Ontario. This is the season when the farmers’ markets burst with locally grown vegetables. The grocery stores are filled with bushels of Roma tomatoes for a fair price. Of course, one has to take advantage of this season.
This recipe involves a slow-roasting process. But it is worth the lengthy cooking time. The result is amazing.
It is a delicious side dish with salmon or chicken, or as a main dish with fresh Italian bread.
Prep Time: 10 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 30 min
Author: Angelika Hanna / Zest4Food
- Roma tomatoes
- Extra virgin cold-pressed olive oil
- Garlic, minced (optional)
- 1 white onion, coarsely diced
- Italian seasoning
- Rosemary, thyme, and oregano (either fresh or dried; both work. If you use dried herbs, add less, as the aroma is stronger when herbs are dried)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 300 degrees Fahrenheit.
- Cut the tomatoes in half.
- In a large bowl, place the tomatoes.
- Add the onion, garlic, olive oil, Italian seasoning, salt and pepper. Toss to coat the tomatoes.
- On a large rimmed baking sheet, spread the tomatoes, cut side up.
- Spoon the onions and garlic mix on top of the tomatoes.
- Drizzle the remaining olive oil from the bowl onto the tomatoes.
- If you used fresh herbs, spread some sprigs of the fresh herbs on your tomatoes. Tip: You can leave the stems on as the leaves of the herbs will fall of the stems. Remove the stems later after roasting.
- Roast in the oven for 1 hr.
- Turn the temperature up to 425 degrees Fahrenheit and roast for another 20 min or until the tomatoes start charring.