Michael Smith’s Oven Roasted Tomatoes

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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.

Ingredients

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

Directions

  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!