Our friend Marieke made this for me at a cottage last summer and it has sense become a staple in our house. When we have a few tomatoes that need to be eaten you can almost guarantee that they are going to end up in the oven. I personally think there is nothing worse than a past-due tomato. The great thing about this dish is that you can serve it as a spread/dip with bread, in a salad, as a sandwich spread, or with a protein (Marieke usually serves it with thinly sliced steak…yum!). The tomatoes are full of rosemary flavour and almost buttery.
- 3 tomatoes, quartered (we used Ontario vine tomatoes here)
- A few large glugs of extra virgin olive oil (approximately 3 tablespoons
- Sea salt and pepper to taste
- 3 sprigs of rosemary (we were lucky to have some in our garden!)
Preheat the oven to 375 degrees.
Line a baking dish/tin with tin foil. Spread the tomatoes out in one layer. Drizzle the olive oil over the tomatoes and toss to coat. Sprinkle with sea salt and pepper. Lay 3 sprigs of rosemary over the tomatoes and make sure that the sprigs are coated in oil too.
Bake at 375 degrees for 45 mins basting the tomatoes twice.
Reduce the heat to 300 degrees and continue to roast for 30 mins (basting half way) or until the tomatoes start to caramelize. Be sure to check them every few minutes as some caramelization and colour is desirable for flavour, but you don’t want them to burn and start sticking to the bottom of the dish/pan. If you notice they start to stick you can add more oil or reduce the temperature.
Transfer the tomatoes to a bowl and mash with a folk.
Serve with fresh bread or toast. Or, use it in a dish of your choice.