Roasted Italian Tomatoes

• Vegan
• Gluten free

• Produce

  • 6 cloves Garlic
  • 1 Onion, white sweet large
  • 20 Roma tomatoes, large
  • 1 Fresh sprigs Rosemary

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Kosher salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil

• Tools & Equipment

  • 1 Parchment paper

Found on noshingwiththenolands.com

Description

Ingredients

• 20 large roma tomatoes
• ⅓ cup olive oil
• 6 cloves of garlic, minced
• 1 white sweet large onion, diced
• 1 Tbsp. Italian seasoning
• 1 Tbsp. sugar
• Fresh sprigs of rosemary, thyme and oregano
• Kosher salt and pepper
• Parchment paper

Directions

• Line a large rimmed cookie sheet with parchment paper and set aside. Preheat oven to 300F. Halve roma tomatoes and place in a large bowl. Add the olive oil, garlic, onion, Italian seasoning, and sugar and toss gently. Spread the tomatoes, cut side up, onto the prepared pan, spoon the onions up on top of the tomatoes. Generously salt and pepper and then top with the herbs but removing the stems and tearing up the leaves. Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min. until slightly charred. Eat them hot off the tray or let cool and blend for an amazing sauce.