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Oven Roasted Summer Tomatoes
makes about 4 cups
4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size
2 large sweet onions, cut into large chunks or quarters
10 garlic cloves, peeled, and left whole
¼ cup good quality olive oil
1 scant tablespoon kosher or sea salt
2 teaspoons freshly ground black pepper
2 tablespoon Juniper Provence Spice Mix or your favorite spice mix
** Preheat oven to 400°
Toss tomatoes, onions and garlic in a large bowl with the olive oil. Spread mixture out in even layers on two large sheet pans. Season with salt, pepper and Juniper Provence Spice Mix. Roast in oven for approximately 1 hour and 15 minutes, stirring occasionally. Remove from oven and allow to cool slightly. Seaon with additional salt and pepper, to taste. Store in a large mason jar in your refrigerator. ** Alternately I place the sheet pans on my grill over medium high heat–no turning on the oven! Stir frequently, this will cook in about half the time.
Use in green salads or pasta salads; dot on pizzas; process with some fresh basil for a great pasta or pizza sauce. Stir into White Bean Soup or smush some on a bacon sandwich! I sometimes spread out a piece of pastry dough and pile these roasted tomatoes in the center. Fold the edges up and around tomatoes to form a galette. Bake and serve! Summer on a plate!