Oven roasted tomatoes are simple and easy to make. A great addition to many dishes, stirred through a pasta sauce, added to risotto, the list is endless!
Oven roasted tomatoes are something we both have in our cupboards at home. They are versatile and we use them in many different dishes. We’ve used them to stuff pasta and stirred through a pasta sauce. However add to green beans, brocolli, or other green vegetables just before serving and you’ll transform a side dish!
These oven roasted tomatoes, or confit tomatoes as they’re also know, are deceptively easy to make. When one of us is making a batch, we double up and make for the other while we are at it. The process is simple, cut the tomatoes, flavour with garlic and oregano and place in a low oven to dry out. Take care not to allow the tomatoes to a crisp however, as they’ll just taste too salty! Instead leave the tomatoes just a little soft in the middle, that way they’ll plump up lovely in the olive oil.
After roasting also remove the outer skins of the garlic cloves and add these to the jars along with the tomatoes. Once in jars with a tight fitting lid they will keep for a couple of months if stored in a cool, dry place.
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oven roasted tomatoes
- 1 large box baby plum or cherry tomatoes - cut in half
- dried oregano
- 1 bulb garlic - break into cloves but leave in skin and squash
- salt & pepper
- olive oil
- sterilised jars
- Preheat oven to 100 C Fan. Line a baking tray with some parchment paper and place the tomatoes on the paper, skin side down. Scatter over the garlic cloves and a generous amount of dried oregano, season with a little salt and ground black pepper. Place in an oven and cook for 4-5 hours. The tomatoes will dry up but should still be a little soft to the touch.
- Pop the garlic out of its skin and place in the sterilised jars along with the tomatoes. Completely cover the tomatoes with olive oil and seal the jars.