Olive oil-roasted tomatoes from Dining In: Highly Cookable Recipes (page 38) by Alison Roman

Ingredients

tomatoes
garlic
Show all ingredients...
EYB Comments

Can substitute thyme for fresh oregano.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute thyme for fresh oregano.
edougherty on September 25, 2025

My new favorite end of tomato season dish. Easy to freeze with all of the oil I know I'll be happy to have this come January
Happykikkers on September 10, 2024

Used whatever tomatoes I had left and adjusted the olive oil accordingly. Just used this for a Marry Me Chicken recipe from Skinnytaste instead of sundried tomatoes. Yum!
averythingcooks on August 30, 2024

I used cocktail sized tomatoes (mostly red racers & some premios) and since I was cutting them in 1/2 anyways, I quickly/roughly deseeded each chunk with a "2 thumb" run through. This mix of herby roasted tomatoes plus the garlicky oil is just lovely.
anya_sf on August 30, 2024

Initially, I wasn't sure if the tomatoes needed to be in a single layer. I had 2 lbs campari tomatoes and 1 lb cherry tomatoes, which made 2 full layers in a 9"x13" pan, and that worked just fine. The tomatoes were tasty as a pasta sauce. I have used some of the leftover oil in salad dressings.
Dannausc on March 22, 2022

Super easy and really good. I made it for the roasted tomato and anchovy bucatini.
snoozermoose on December 31, 2021

This was delicious as the base for the roasted tomato and anchovy bucatini later in the book. They take a lot of time in the oven, but so worth it, and the oil is nice and flavorful. We keep a jar of it in the fridge.
chawkins on October 11, 2020

Great taste. Very similar to Jody Williams' Slow Roasted Cherry Tomato Sauce, but in larger quantities. I scaled the recipe up for 4 lbs of cherry tomatoes from the garden and roasted for the same amount of time, stirred once during roasting.
KarinaFrancis on July 11, 2020

These were so good! We used them as a sauce for homemade gnocchi but we need to find a worthy use for that delicious oil
sosayi on July 15, 2019

I also used cherry tomatoes, which I'd do again, but I'd just cut the oil in at least half. They were delicious, but just far too much oil.
VineTomato on May 06, 2019

I used cherry tomatoes so it was impossible to get them all facing upwards and they ended up swimming in the oil - they were ready after 1.5 hours. I have to make this again with bigger tomatoes!
Nkrieda78 on September 10, 2018

So damn good!
SheilaS on September 08, 2018

These guys roast for ~ 3 1/2 hrs so not something you can do in a hurry but the flavors are super concentrated. Delicious!