Oven Wilted Tomatoes +Recipes

Oven wilting really enhances the natural rich, sweet flavor of tomatoes.

Fresh ripe tomatoes, cored and cut in half

Olive oil

Salt and pepper

Preheat oven to 350. Lay tomatoes, cut-side up, on a shallow foil lined baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast in the oven for 2– 2 1/2 hours until the tomatoes are shriveled but still a little moist in the center.

Serve warm or cool. Will keep in the refrigerator for 2-3 days or for several weeks if covered in olive oil in a container with lid.

Other ways to use the wilted tomatoes:

Pasta Dish:

Cook 1/2 lb. fettuccini, linguini, or angel hair pasta per pkg. directions.

Saute 1 clove garlic in 1-2 Tbsp. olive oil, toss in pasta and mix well.

Add 1-2 Tbsp. water and about 6 pieces of wilted tomato. Cover and cook for 2-4 min. until nice and warmed through. Sometimes, I add a handful of kale, chard or spinach ribbons at this point too. Sprinkle with parmesan cheese and parsley, basil, oregano, or herb of your choice, toss and serve.

Smoky Tomato Sauce:

1 Tbsp. olive oil

2-4 Tbsp. chopped onion (to your taste)

1-2 cloves garlic, minced (to your taste)

1 Tbsp. balsamic vinegar

Salt and pepper

Saute onion and garlic in olive oil until browned. Add balsamic vinegar, salt and pepper; continue cooking until thick and syrupy. Add 8 –10 large slices of wilted tomatoes, toss and place in food processor or blender. Very lightly chop/pulse –you want it to remain chunky.

Bruschetta:

Place one wilted tomato on top of a toasted slice of baguette. Eat as is, or sprinkle with parmesan and/or basil, or other herbs.

Recipe created or adapted by Liz Talley, Urban Graze

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