| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 155 | 12g | 1.7g | 11g |
| sugars | fibre | protein | salt |
| 7g | 3.5g | 2g | 0.1g |
There’s something undeniably heartwarming about a simple, flavor-packed dish that connects you to your roots, and this Oregano and Garlic Roasted Tomatoes recipe does just that. My grandparents, immigrants from Italy, often made meals that exuded robust, authentic flavors with minimal, fresh ingredients. This rustic dish captures the essence of those cherished food memories while offering a healthy bounty of vitamins, lycopene, and antioxidants. Plus, preparing it is as easy as a Sunday afternoon stroll on one of my beloved hiking trails.
A Touch of Tradition
While we traditionally view tomatoes as an essential ingredient in spaghetti sauces or a staple in our beloved meatballs, this recipe brings them to the center stage. It’s reminiscent of the time-honored Italian side dish ‘Pomodori al forno’ but with a Luca-twist, marrying the pungent garlicky aroma with the light, earthy scent of oregano. You can just about imagine my Italian grandparents, aprons on, lovingly preparing a dish quite similar to this – a scene right from a rustic kitchen in Southern Italy.
Nutritious and Delicious
Besides the incredible flavor profile, these Oregano and Garlic Roasted Tomatoes pack a hefty nutritional punch. Tomatoes are a rich source of Vitamins C, K, and potassium, as well as the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer. Paired with the heart-healthy extra virgin olive oil and the immunity-boosting properties of garlic, this dish is the perfect harmony of taste and nutrition.
Versatile and Satisfying
This Oregano and Garlic Roasted Tomatoes recipe isn’t merely a star on its own; it’s wonderfully versatile and pairs well with a range of dishes. Try it with a side of spaghetti aglio e olio, grilled meat or fish, atop a warm bruschetta, or simply tossed into a fresh salad. I’d even recommend it with steamed rice or as a topping for a vibrant, flavor-filled flatbread.
Yes, I adore this recipe, but not simply because it’s tasty and healthful – it’s the memories it revives: of soil-streaked tomatoes from grandpa Luigi’s garden, of grandma Mia’s hearty laughter ringing in the warm kitchen, of a cherished lineage contained within the food we share. So go ahead; savor these Oregano and Garlic Roasted Tomatoes and perhaps, create your own traditions and fond food memories.
What You’ll Need
- 12 large tomatoes
- 4 tablespoons of extra virgin olive oil
- 6 cloves of garlic, minced
- 1 tablespoon of dried oregano
- Salt and black pepper to taste
- 1 tablespoon of balsamic vinegar (optional)
- Fresh basil leaves for garnish (optional)
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating up, begin preparing your tomatoes.
Step Two
Wash the tomatoes and dry them off thoroughly. Then, slice them in half horizontally. Arrange the sliced tomatoes on a baking sheet, cut side up.
Step Three
In a small bowl, combine the minced garlic, olive oil, dried oregano, salt and black pepper. If you choose to include balsamic vinegar, add it to the mixture at this time.
Step Four
Take the bowl of mixed ingredients and generously spread it over the cut surfaces of the tomatoes. Make sure each tomato half is well covered.
Step Five
Place the baking sheet in the preheated oven. Roast the tomatoes for about 1 hour, or until they’re soft and slightly caramelised. Check their progress periodically to avoid over-cooking.
Step Six
Once the tomatoes are done roasting, remove them from the oven and allow them to cool slightly. If you have fresh basil, now is the time to garnish each tomato half with a leaf or two.
Step Seven
Enjoy your delicious Oregano and Garlic Roasted Tomatoes! They can be served as a side dish, used in salads, or even served as a topping on freshly toasted bread.
