Saturday, March 26, 2011

Oven-Roasted Tomatoes

I am crazy about roasted tomatoes. I love the way the roasting concentrates the flavor and gives your mouth a quintessential tomato hit. And they always add a nice color to the table and your plate.

3 pounds small to medium tomatoes of any kind or color
2-3 boxes of cherry tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt

1. Cut the regular tomatoes in half crosswise and remove the seeds.
Poke a hole in each of the cherry tomatoes.
2. Place in a bowl. Drizzle with olive oil and salt. Mix together.
3. Place the cherry tomatoes or the regular tomatoes with their cut side up in a single layer on low-sided pans lined with parchment paper or silpat. Roast in a 350ºF oven. No need to preheat. You can use convection mode on either roast or bake if your oven has that feature.
4. Bake in the oven until the skins are wrinkled and juices evaporated somewhat. The flesh should still be moist and soft to the touch. For regular tomatoes, count on 1-2 hours; for cherry tomatoes, one hour should be sufficient. If you are using convection, the times will be shorter. You can remove the tomatoes that are starting to caramelize (and potentially burn) if you desire.
6. Remove from the oven and cool.

4 servings
Adapted from a Ramekin’s cooking class taught by Mary Karlin, August 2004.

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