Oven Roasted Tomatoes

September 4, 2012

Aunt Suzy says . . . 

I’ve wanted to make oven roasted tomatoes for a couple of years, but never got around to it.  My brother John made some recently which spurred me into taking the plunge.  In addition to asking friends and family for recipes and tips, I looked at several online to get a picture for various approaches.  There are a lot of recipes out there, but with only slight differences in cooking temps, times and methods.  There are two definite camps, however, when it comes to seasoning.  One camp uses only salt and pepper and the other adds herbs and garlic.  So, always one to see for myself and draw conclusions, I made a batch of each.  The results were great in both cases!  I have already used the plain in ratatouille in place of some of the fresh tomatoes, and we had the seasoned ones on pizza last night (yum!).  I look forward to making more while it’s still tomato season and to experimenting further with both types for appetizers and in sauces and pastas.

I used 10 Roma tomatoes in each batch, but you can use as many tomatoes as you’d like and regular garden tomatoes as well as Romas.  My hunch is that if the tomatoes are very juicy,  squeezing out some of the juice would aid in the carmelization, but I can’t say for sure.

Oven Roasted Tomatoes

Preheat oven to 375°.  Have handy baking dishes or jelly roll pans.

Plum (or regular) tomatoes, cut in half (or quarters for very large tomatoes)

Olive Oil

Kosher salt and ground black pepper, to taste

Optional seasoning:  oregano, thyme, chopped garlic

Place tomatoes, cut side up,  in a baking dish or jelly roll pan.  Drizzle with olive oil.  Add salt and pepper and seasoning of your choice.  Place pan in preheated oven and bake for 45-60 minutes, until tomatoes start to carmelize.  Remove from oven, cool slightly and then remove to a platter to cool completely.  Once cooled, remove the skins – they will slip off very easily.  These will keep several days in the fridge or you can freeze using freezer bags or containers.  I hope to freeze a few packs of these because I can picture how fabulous it would be to get a hit of summer in January!

COOK’S NOTES:

Be judicious about the amount of salt.  I used about a teaspoon of kosher salt on the plain tomatoes and felt they were too salty.

I used just oregano and thyme for the seasoned version, but I think rosemary and basil would also be good.

Don’t be daunted by what the pans look like after!  I soaked these for about 30 minutes in very hot water and dish washing liquid and they wiped clean easily – no elbow grease required!  I used a Pyrex dish and a Le Creuset cast iron lasagna pan.  Both worked, but I think the Pyrex had a slight edge in terms of results.

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2 Responses to “Oven Roasted Tomatoes”

  1. Brother John Says:

    I totally agree that the tomatoes taste great. I used them as a relish on a potato dish and as the main ingredient in cream of tomato soup.

    The cream of tomato soup was fantastic with roasted garlic and a bit of sauteed onion. I’ll forward the recipe.

    The only thing Aunt Suzy didn’t say was about the skin. When I used them in the soup, I figured the skin would disappear when I pureed the soup. Wrong! It just rolled up and was a pain. Take the time to remove the skin before using in something like a creamy soup.


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