Naomi's Garden

It wouldn’t be summer without Naomi’s tomatoes. That’s what the Gillem family says. Like plenty of folks around the country, 91-year-old Naomi Gillem of Nashville, Tenn., has been growing her own tomatoes for as long as her family can remember. And for her family, summer officially begins with a taste of her first homegrown beauty. The roasted tomatoes below are a perfect recipe for a bumper crop of tomatoes—if only Naomi had extras. We salute Naomi and all the gardeners like her, who put their hands and hearts into tending these perfect treasures.

Roasted Tomatoes

Photo by Mark Boughton; styling by Teresa Blackburn

Printer Friendly Version

Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

Find more recipes with:
tomatoes , roasted , roma , cloves , garlic

Roasting tomatoes evaporates their moisture and intensifies their flavor. Serve with bruschetta, tossed in pasta, or on pizzas or salads.

Ingredients

12 Roma tomatoes or round red tomatoes
3 cloves garlic, sliced
1 tablespoon olive oil
½ teaspoon salt
Coarsely ground black pepper

Instructions

1. Preheat oven to 325F. Cut Roma tomatoes in half or larger tomatoes in quarters. Place cut side up on a foil-lined baking sheet. Scatter sliced garlic on top and drizzle with oil. Sprinkle with salt and pepper. Bake 2 hours or until soft and shriveled. Serves 6.

Per serving: 45 calories, 3g fat, 1g prot., 5g carbs., 2g fiber, 200mg sodium.

july 2007

Naomi's Garden

Roasted Tomatoes

Rate this Article

Related Stories

newsletter & message boards

our current issue extras

our new cookbook

where to find relish