isaacw here, guest posting for the lovely sammyw. In case you haven’t noticed yet, my sweet wife loves to cook – so much so, it occasionally rubs off on me!
Well for a while now, I’ve had the urge to roast my own tomatoes. I’ve never made them before, but from what I’ve heard, they’re easy to make and deliciously versatile to cook with. With that in mind, let’s begin!
- Tomatoes (almost any variety works)
- Extra virgin olive oil
- Black pepper
- Garlic cloves
Start by cutting each tomato in half length-wise. Using a spoon, scoop out the seeds and juicy liquids from the center. Apply a thin layer of olive oil on a baking dish and lay each tomato half cut-side up on it (parchment-lined baking sheets work for this too). Drizzle each tomato with oil, sprinkle with salt and freshly ground black pepper, and apply your favorite flavor enhancers – oregano and diced garlic works for me =).
Put those pretty little things in a 350 °F oven and let bake for 60-90 minutes *. Keep a casual eye on them. You’ll know they’re done once they form a toasty brown edge. Remove from the oven and cool. They last for about 5-6 days when refrigerated and even longer when sealed in sanitized jars.
Have fun with them, experiment with them. Roasting them removes some of their water content and helps concentrate the flavor. They’re perfect additions for sauces, salsas, sandwiches – you name it!
* A quick note about the oven temperature and baking time: I’ve seen recipes call for broiling them on the top rack for 20 min to others recommending 250 °F for 3 hours – wow confusing, I know! There’s no perfect method, but the concept is the same: reduce water content and concentrate the flavor – that’s it. So feel free to try different methods – it’s all part of the fun!