Oven-Roasted Tomatoes


By Angelika Hanna

It is September 2nd. Late summer and the main harvest season in Ontario. This is the season when the farmers’ markets burst with locally grown vegetables. The grocery stores are filled with bushels of Roma tomatoes for a fair price. Of course, one has to take advantage of this season.

This recipe involves a slow-roasting process. But it is worth the lengthy cooking time. The result is amazing.

It is a delicious side dish with salmon or chicken, or as a main dish with fresh Italian bread.

Prep Time:10 min

Cook Time:1 hr 20 min

Total Time: 1 hr 30 min

Cuisine: Italian

Author: Angelika Hanna /Zest4Food


  • Roma tomatoes
  • Extra virgin cold-pressed olive oil
  • Garlic, minced (optional)
  • 1 white onion, coarsely diced
  • Italian seasoning
  • Rosemary, thyme, and oregano (either fresh or dried; both work. If you use dried herbs, add less…

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