Rachael Ray’s Roasted Tomatoes

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  • 24 ripe organic vine tomatoes or large plum tomatoes
  • Several cloves garlic, crushed
  • Extra virgin olive oil, for liberal drizzling


Heat the oven to 500°F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. Recipe courtesy of Rachael Ray from Cooking Channel's Week in a Day.