oven roasted tomatoes
This week I’m giving you a few “essential” recipes….prepared elements that are essential for many other recipes. Today I’m starting with roasted tomatoes. Roasted tomatoes are one of those things you don’t realize you need until you start making them. Once you start, you’ll wonder how you got by without them. Roasting tomatoes caramelizes their sugars and concentrates their flavor, rendering them perfect for pizza margarita, pastas, fresh tomato soup, baked eggs….you get the picture.
My preference is Campari tomatoes. Campari tomatoes are larger than grape and cherry tomatoes, but smaller than plum tomatoes. They have excellent color and low acid content. Whenever I see Campari tomatoes on sale, I buy several 1 lb containers and let the roasting begin.
Oven Roasted Tomatoes
2 pounds campari, plum, grape or cherry tomatoes (halved if using campari tomatoes, quartered lengthwise if using plum tomatoes)
2 tablespoons olive oil
kosher salt
Place tomatoes on cookie sheet. Drizzle with olive oil and sprinkle with salt. Roast at 300 degrees for 1 to 1 1/2 hours. Tomatoes will be wrinkly and slightly browned in spots. Cool to room temperature. Try not to pop them all into your mouth before using…
The tomatoes can be used right away, later in the day kept at room temperature or stored in an airtight container in the fridge for several days.
chocolate hippos 
3 Responses to “oven roasted tomatoes”
Mmmmm….soon tell us about your roasted cashews please, and your cashew dip.
gracias,
Peter
How could a person NOT sample a few of those beauties before placing them in the fridge??? Pasta being made on Saturday and these will most definitely be part of the mix. Thank you!
How could a person NOT sample a few of those beauties before placing them in the fridge??? Pasta being made on Saturday and these will most definitely be part of the mix. Thank you!