Oven Roasted Tomatoes Recipe
With gray days and freezing nights I was longing for a taste of summer.
At the market, between dependable root vegetables and cauliflower and broccoli and fruit from who knows where, I saw a bin of uniform, firm plum tomatoes. They reminded me of the of vine ripened, tomatoes warmed by the sun, eaten in the garden I’ve rubbed off most of the dirt on my jeans.
I decided to roast and season the plum tomatoes to see I could transform them into an ingredient that would bring a summery flavor to chase the winter chill. With a wee bit of effort, a few additions and after three hours of roasting (I rested while they baked), I had a bowl of sunny flavor. I used some of the tomatoes to brightened a pot of pasta mixed with mushrooms and squash, I diced four halves and added them to a pot of chicken and rice soup to help me fight off the flu and I have enough left to put on a couple of grilled cheese sandwiches.
I’m feeling better, still looking forward to tomatoes warmed by the sun, but happy to have a recipe to share that I hope will brighten your winter kitchen. Here’s how I added summery flavor to Roma tomatoes:
Three hours may seem like a ridiculously long time but that’s how long it took for the the tomatoes to collapsed a bit, the juices to begin to caramelize and to transform the tomatoes. The unused tomatoes will keep for four or five days in the fridge.
- Olive OIl
- Salt and Pepper
- I washed the tomatoes, cut them in half, used my finger to scoop out most of the seeds and put the tomato halves, cut side up in a single layer, in a ceramic baking dish.
- I topped the tomatoes with one onion, thinly sliced, kosher salt, freshly ground pepper and poured a couple of tablespoons of olive oil on top and roasted the tomatoes, uncovered, for three hours in a 250 degree oven.
Member recipes are not tested by the CHOW food team.