I can hardly wait for the Roma Tomatoes in our vege patch to start colouring up before I want to use them in a myriad of dishes.
I don’t know how many Caprese Salads we will make over summer with mozzarella, basil and olive oil.
But one of my favourites is roasting the tomatoes. The gorgeous aromas of garlic, basil and oregano that waft through the house make this worthwhile on its own.
Ingredients
1 kg Roma tomatoes, halved
2 or 3 unpeeled garlic cloves
1/4 cup oregano leaves
2 tablespoons basil leaves
2 tablespoons extra virgin olive oil
Method
Preheat oven to 180 degrees C. Arrange the tomato, cut-side up, garlic cloves, oregano and basil in a roasting pan. Drizzle with olive oil and season with freshly ground black pepper.
Roast for 1 hour or until the tomatoes are tender. Set aside to cool.
Enjoy any which way you please!
