Michael Smith’s Oven Roasted Tomatoes


I watch Chef at Home show sometimes. It’s kool if you’re into garden to table cooking, healthier cooking, or boy I REALLY need to eat more veggies cooking.

Most of Michael’s recipe’s are easy to make, like this one, and in this case, quite tasty.


24 roma tomatoes, cut in half

4 small onions, chopped

1 heads garlic, peeled and chopped

1 cup extra virgin olive oil

1 heads of fennel (optional)

Salt and pepper


  1. Preheat your oven to 350°F.
  2. Toss the tomatoes, onions and garlic into a large bowl, drizzle with olive oil and season with salt and pepper. Toss well and pour into a baking dish. Roast until they’ve caramelized a bit and shrunken, intensifying and concentrating their flavour, about 60 to 90 minutes. Stir briefly after 30 minutes or so.
  3. Note: For even more flavour try roasting the tomatoes with a head of sweet aromatic fennel.

I wasn’t sure how I felt about fennel and used palm hearts (recommended to me by nice customer lady at Costco) instead. Yummy!