Roasted Summer Tomatoes & Extra Virgin Olive Oils from Spain

“A tray of tomatoes, several glugs of olive oil, a few sprinkles of salt and pepper and a few cloves of garlic”

From the author of the fabulous new cookbook “No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous” ** (available at Hammertown!)

The key to this recipe is using Spanish olive oils.  From the recipe’s author: I love to use Extra Virgin Olive Oils from Spain because they naturally enhance the taste of so many foods, including gorgeous summer tomatoes… I’m all about eating seasonally, which means I eat what’s in season and preserve my seasonal favorites to enjoy them as I wait until next year. August is all about tomatoes, and I’ve waited all year for this moment!


Ingredients

  • 10 cups tomatoes (cherry, juliets, pear tomatoes, or your favorite)
  • 1/3 cup Olive Oils from Spain
  • 1 teaspoon kosher salt
  • 5 garlic cloves

Directions

Preheat the oven to 400F.

Line a sheet pan with parchment paper. Place the tomatoes and garlic on top of the parchment paper in the sheet pan. Thoroughly coat evenly with Olive Oils from Spain and sprinkle with the salt.

Place in the oven and roast until done to your desired consistency, about 40 minutes to 1 hour depending on  the size of your tomatoes and oven.

**this recipe is from the “No Crumbs Left” website and is not included in the book.

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