These tomatoes are fantastic!! A great way to use winter tomatoes, they become very sweet and tasty when roasted. Sometimes I only use 2-3 cloves of garlic and place the slices between the tomatoes in the roasting dish. Also I use dried basil if I don't have fresh on hand. I usually roast them the night before and put them in the fridge. Then the next day I chop them up and heat them up and mix with hot pasta, then sprinkle with romano cheese - Delicious!
I loved this! I just pushed thick slivers of garlic right into the tomato halves. I think these would be incredible with some slices of really good mozzerella melted on top. Also, I am going to make a large panfull of these, dice them up and freeze to use in pasta sauce. The flavor is just outstanding. Thanks so much, Allie!
Yummy! Instead of whole garlic cloves inserted between the tomatoes I simply used jarred fresh minced garlic spooned on top of the tomatoes. Great with grilled ribeyes.
Serving this on the dinner plate was like completing your outfit with accessories! So pretty and really adds a little color and verve. Rather than using the whole cloves of garlic I just sprinkled on a little minced garlic on each of the tomato halves. Because I needed this to share the oven with the fish I was making I roasted these at 425 degrees for 25 minutes and it was perfect. This was fresh and flavorful a far cry from the stewed tomatoes with croutons I remember as a kid!
Loved it! With the garlic cloves(lots) I tucked button mushrooms in between the tomatoes. Grated mozzerella on top for last 10 minutes. Served it at a luncheon on a bed of lettuce with dollops of cottage cheese around. Looked & tasted great! A keeper...thanks!
In a word - FABULOUS!! I have made these three times now and each time they have been great. The first time I made as written and served as a side dish. The second and third times I used grape tomatoes minced garlic and just a little oil lots of fresh black pepper and salt to taste. Fresh basil is key on this one. Tossed everything together and roasted. Used in a panini sandwich - wonderful but a little messy. Last night we used these to top a white pizza - YUM!
So tasty!!! I did add some grated parmesean cheese after I took them out of the oven. THEY ARE WONDERFUL thanks for a delicious recipe!!
Outstanding flavor with most tomato varieties! Have made this numerous times with different kinds of tomatoes. This time I used small Campari tomatoes (larger than Cherry but smaller than Plum). Placed tomato halves (seeds side up) on jelly roll pan lined with non-stick foil. Placed torn pieces of fresh basil leaves on each tomato half. Sliced medium yellow onion and only 5 cloves of crushed garlic cloves then tossed in with tomato halves. Olive oil prinkled liberally over tomatoes onions and garlic. 400 degree pre-heated oven for only 30 minutes.
I was wanting to make some roasted tomatoes after seeing a similar recipe on 5 Ingredient Fix on the Food Network. So glad I found this incredibly EASY recipe. I don't why but sometimes the simplest things just really hit the spot. No need for tons of vinegars and fancy wines all the time. I changed the method a bit. I minced the garlic stirred it in wit the olive oil and just let it 'hang out' for a while so the flavors could infuse. I didn't have fresh basil on hand so I just took about 1/2 tsp. of dried and mixed in the oil and garlic. I then too the tomato halves and gently tossed them with the oil mixture in a plastic bag and then poured into a shallow glass pie dish making sure to turn the cut side up. Then I seasoned with sale and fresh black pepper. I don't think I needed to roast mine the full time and they came out super yummy!
it was alright... easy recipe to whip up but not fantastic.
