Monday, June 11, 2012

Garlic and Herb Roasted Tomatoes


I love all kinds of roasted vegetables, but this recipe for garlic and herb roasted tomatoes is exceptional.

Roasted tomatoes by themselves are fabulous, and roasted garlic by itself is delicious, but tomatoes slowly roasted together with fresh garlic, freshly snipped oregano, and fresh basil is sensational.

I found today's recipe for slow roasted garlic tomatoes on a great blog called, Mostly Food and Crafts which is my Secret Recipe Club partner for this month of June!

I selected the roasted tomato recipe because the recipe called for fresh oregano and fresh basil. Both of which were growing on my deck in pots.


Ingredients and Instructions from Mostly Food and Craft's site

 

What you need:
1 pint or 6-8 handfuls cherry tomatoes
2 teaspoons fresh basil, chopped
1 teaspoon crushed red pepper
1 teaspoon kosher salt
2-3 splashes olive oil

What you do:
Preheat oven to 400 degrees.
Cut a small slit n the top of each tomato.
Fill a small cast iron skillet with the tomatoes, slit side up.
Separate the  head of  garlic cloves and cut the cloves to fit and insert into the slits on top of the tomatoes.
Sprinkle the herbs and spices on top and then drizzle the olive oil over the tomatoes.
Roast the tomatoes for 35 minutes then remove from oven. Press the tomatoes with the back of a wooden spoon to release some of the juices. Stir a little to combine.
Return the pan to the oven and roast for another hour. 
Press tomatoes again to crush the roasted garlic and mix well.
Serve and enjoy!

** My adanptions:
 I didn't have a cast iron skillet, so I used a stainless steel skillet. Before I put the tomatoes back in the second time, I added some freshly squeezed lemon juice. Because I don't like things hot, I left out the red pepper.


Gather Ingredients
Slit the cherry  tomato and placed a piece of garlic inside


After I roasted the tomatoes, I used them for the topping on my cauliflower crusted low carb pizza.
                                
                                     Cooked cauliflower crusted pizza  without the roasted tomatoes
Roasted tomatoes on cauliflower crust before cooking 



My husband ate the tomato and garlic  as a side with some fried eggs, or you could eat them with humus, on top of rice, or with any vegetables. 

This recipe calls for an entire bulb of garlic peeled . See my post for how to peel the whole head in 1 minute.
                                                click here:  Peel an entire bulb of garlic in 30 seconds


Secret Recipe Club'


Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.Shared on the following blog carnivals:


24 comments:

  1. Those look crazy good. I have Pinned them.

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  2. I saw this linked and presto, I am here. What a great choice, Judee. I go for tomatoes and cheese, almost any time.

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  3. I love roasted tomatoes but never thought to put the garlic cloves in them, brilliant! I am saving this recipe.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn.

    Lisa~~
    Cook Lisa Cook

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  4. Im so glad you chose to make these. We really enjoyed them too!

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    1. Danielle,
      I really enjoyed your blog; you have so many wonderful recipes.

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  5. holy yummy! these look so good! I love they you stuffed each one with garlic! Yum!!!!!

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  6. These are super unique--I love the flavors and I love that you used them as a pizza topping. nice job!

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  7. The roasted tomatoes sound good, but on top of that cauliflower crust it must've been something else altogether!

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  8. Great idea! I've got some herbs ripe for the pickin' as well
    Be sure to stop by Seasonal Potluck this month to link up your pineapple or strawberry recipes http://bit.ly/KeYUr2 Or surf the collection to find some recipe inspiration!

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  9. Fresh herbs, roasted tomatoes, and cauliflower pizza. Can I come over?

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  10. That looks incredible. I was thinking about trying that out as a bruschetta base until I saw that pizza. Oh yum!

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  11. that looks fantastic. I bet it would be great to use this recipe for a past sauce :)

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  12. The only way I have roasted tomatoes is for sauce, this looks interesting, delicious for pizza.

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  13. Roasted tomatoes are super-awesome! I am in love with the idea of stiffing each with garlic. That is excellent thinking right there!
    Thank yo for linking with See Ya In the Gumbo this week.

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  14. That sounds so good -- I can almost smell them roasting.

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  15. Oh MY! I don't think I'm going to be able to resist these! They look SO good!

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  16. These look amazing!!! I need to try! Roasted tomatoes are so yummy.

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  17. This is a great post and great recipes! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  18. Oh my, those tomatoes would be so versatile to use in so many different recipes. I love the clove of garlic in each one--yum! Thanks for sharing on Hearth & Soul Hop. :)

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  19. I made oven roasted tomatoes on thursday- they were so unbelievably awesome! Aren't they so delicious? :-D

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  20. We make oven roasted tomatoes all the time, but stuffing each one with garlic sounds FAB! Thank You for sharing this with us at Whole Food Wednesdays. http://www.beyondthepeel.net/2012/06/mostimportanttoremember.html

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  21. This recipe is so simple yet looks just divine. When I have a glut of tomatoes, this recipe will be the first to try! Thanks for linking this up at Seasonal Celebration Sunday!

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  22. These tomatoes look really delicious... you can put them on a lot of things. Thanks for sharing this on foodie friday.

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