Garlic-Stuffed Roasted Tomatoes

Christina gave me a million tomatoes before she left town. I decided to roast them since there are lots of things you can do with roasted tomatoes. Preheat the oven to 250.

The tomatoes. I started by cutting them in half lengthwise.

And the garlic. Unless you really love garlic and either live alone and work at home, or just plain don’t care, I would not put one whole clove in each tomato half. I cut the cloves in halves or smaller. The idea is just to get the flavor into the tomato, not to overwhelm it.

Just stuff a piece of the clove into the tomato. You might have to make a cut in the tomato…it kind of made me feel like I was cutting into a heart!

Drizzle with olive oil and sprinkle with kosher salt. I also chopped up some onion to put between the tomatoes and put the oil on those, too. If you don’t want the onions to get kinda blackened, you can start by covering your baking pan with foil. I baked mine uncovered to start, then covered the pan when I had to turn the oven up. More about that later.

The tomatoes will need at least 45 minutes – 1 hour to bake.

When the tomatoes and garlic are nice and soft, they’re ready to eat! But…what to eat them with?

FRENCH FRIES!!!!!!!!!!!!! If you like fries and ketchup, why not fries and freshly roasted tomatoes? The fries had to bake at 450, so that is why I covered my tomatoes for the last 15 minutes or so.

There was juice from the tomatoes mixed with olive oil in the bottom of the pan. I spooned it over the fries and sprinkled them with salt. I ate some of the leftovers with tortilla chips. You could also throw some in the food processor to make a pasta sauce. Or put them on a pizza. Or mix them with rice served with veggies on top. Or make bruschetta. You get the idea.

0 thoughts on “Garlic-Stuffed Roasted Tomatoes

  1. Look delish! We just got a new load of tomatoes from our community garden. I think I’ll go out back and pull up some home grown garlic and go for it!

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