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.
- Tomatoes
- Onion
- 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.
I use a 400 degree oven for my roasted tomatoes. I've tried rushing the process, but the evaporation of water from the tomatoes and the caramelization that's essential to the finished product cannot hurried. I wait until 30 minutes or so before the tomatoes are done (this is also the first time I mash them up a bit to see how thick they've become), *then* I add finely minced shallots, garlic and...+READ
I use a 400 degree oven for my roasted tomatoes. I've tried rushing the process, but the evaporation of water from the tomatoes and the caramelization that's essential to the finished product cannot hurried. I wait until 30 minutes or so before the tomatoes are done (this is also the first time I mash them up a bit to see how thick they've become), *then* I add finely minced shallots, garlic and herbs. I've made the mistake of adding garlic or onion early in the process, only to have it burn and ruin the dish. Oven roasted tomatoes are a great way to add tomato flavor to a sandwich during the winter months. I also use them as a simple sauce with pasta. A little roasted tomato in a dish goes a long way, flavor-wise.-COLLAPSE
I agree with Penne 4Your Thoughts, garlic is a much better and tastier alternative to onion slices and you can even sprinkle a little oregano on top!
Yes Mary, preheat oven to 400. Drizzle tomatoes with olive oil, salt and pepper, you could use onion (we prefer garlic) and toss on baking sheet. The trick to roasting is never crowd the vegetables or they will steam and not roast. Bake for about 30 mins. then stir, cook for another 20 mins. If after 30 mins. the liquid is evaporated you can add a few spoons of hot water before placing back in...+READ
Yes Mary, preheat oven to 400. Drizzle tomatoes with olive oil, salt and pepper, you could use onion (we prefer garlic) and toss on baking sheet. The trick to roasting is never crowd the vegetables or they will steam and not roast. Bake for about 30 mins. then stir, cook for another 20 mins. If after 30 mins. the liquid is evaporated you can add a few spoons of hot water before placing back in the oven. They are done when the tomatoes have collapsed and liquid is thickened.-COLLAPSE
I have wanted to try roasting tomatoes but not sure how to start. The three hours seems soooo long. Do you think if the oven temperature was higher it would take less time? Most veggies are roasted at high temps.