The MOM 100 Blog

Roasted Tomatoes 101

by Katie Workman  •  June 16, 2013 Makes 3 cups roasted tomatoes

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Can we just start by saying you’re not going to screw this up?  I have roasted tomatoes at low heat, and high heat, tomatoes that are big, tomatoes that are tiny, tomatoes that are seasoned with herbs, tomatoes that are almost baked, and I can’t think of a time that they didn’t turn out great.

Roasting tomatoes simply concentrate the sugars and flavor in the fruit (You knew tomatoes were a fruit right?  Right.  Maybe you forgot, but now you remember).  This is kind of a recipe, but more of a guideline.  If you are roasting a chicken at 425°F and you want to put a tray of these in, just check in a little earlier to see if they are done.

The different water content in various tomatoes will also affect the finished product in terms of flavor and cooking time, but that’s not something you should worry about.  Or, if this is something you want to worry about, then you are in a pretty good place because that sounds like a pretty benign thing to worry about.  Larger tomatoes (you already know this) will take longer to roast then smaller tomatoes.

And what does done look like?  That’s pretty much up to you.  When the tomatoes are lightly cooked they will have started to collapse a little and the skins will get a little wrinkly.  The longer you cook them, the more they will shrink and the crinklier the skins will get.  There will be less of them, but the flavor will be a bit deeper.

Skins on or off?  Again, up to you.  Thee is nothing wrong with the skins, and in fact they add some texture to any finished dish.  However, if you’re kids are not into them, or if you are looking for the final dish to be a bit more refined take them off.  They will slip off very easily.

10 plum tomatoes, halved (see Note)

2 tablespoons extra virgin olive oil

1/2 teaspoon sugar

1 teaspoon Kosher salt

1.  Preheat the oven to 350°F.  Spray a rimmed baking sheet with nonstick cooking spray.

2. Place the halved tomatoes on the baking sheet.

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3. Drizzle over the olive oil.  Sprinkle over the sugar, and then the salt, and toss with your hands to combine.  Arrange the tomatoes in a single layer cut side down.

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3. Bake the tomatoes for about 40 to 45 minutes, until they are as cooked as you like them to be.  Remove them with a spatula, take the skins off or not, and use them however you like.

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Note:

Or use 2 pints grape or cherry or small teardrop shared tomatoes, halved, and reduce the cooking time to about 35 minutes.

Variations:

Add a few springs of rosemary or thyme to the tomatoes as they are roasting. Or, add a few halved cloves of garlic. You could chop and use the leaves of the herbs or the garlic after the roasting process, and add them to whatever recipes you’re using the tomatoes in if you like.

What To Do With Them?

Top crostini or bruschetta, chop and toss with hot pasta, use as part of an antipasti platter, serve alongside steak or chicken or dish or pork, or ANYTHING to add color and flavor. Use with fresh tomatoes in salsa, or any other dish that you are using raw tomatoes in, to add flavor dimension. Top pizza with them.

THERE ARE 2 COMMENTS ON THIS POST:

  1. Jun 17, 2013
    @ 18:10 PM
    Sally says ....

    I love roasted tomatoes!

    Reply

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