- tomatoes, stems removed, seeded and quartered
- olive oil
- Italian seasoning (or whatever herbs you have on hand: basil, marjoram, oregano, rosemary, thyme)
- salt and freshly cracked pepper
- garlic, sliced (optional)
- Preheat oven to 325ºF (165ºC.)
- Line a baking pan with foil or parchment paper. (*Very important! The caramelization process leaves a bit of a mess, so do yourself a favor and line the pan. This will also help you save time if you do multiple batches. You can just reline the pan and pop in a new batch right away.)
- Place tomato quarters into baking dish, skin side down. (I used 8 tomatoes for a 13″x14″ pan)
- Season tomatoes with salt, pepper and herbs.
- Drizzle olive oil over tomatoes
- For added flavor, place a slice or two of garlic on each tomato quarter
- Bake for 2 to 2.5 hours, until tomatoes are nice and wilted. (Your house will smell AWESOME!)
That’s it! Since tomatoes are really expensive in Korea, I buy them in bulk (20+lbs) and then bake several batches. I keep a couple containers in the fridge, and the rest in the freezer. For those of you lucky enough to have gardens, this is a great way to use up your summer’s bounty.
As I said before, these are SO yummy that it’s difficult not to gobble up the whole batch all at once! I absolutely love to have a few of these roasted babies on top of some toasted sourdough bread (the picture at the top features a delicious slice of sourdough from Fog City International Cafe). I can’t wait to discover new uses for them, like as a topping on homemade pizza, or tossed with pasta. The possibilities are endless! How would you eat them?