There’s something really amazing about an oven roasted tomato. The flavor becomes incredibly concentrated from the low and slow roasting, and the texture is soft, chewy and rich. It’s hard not to eat half the pan before they’re done. I've always been a sucker for sun dried tomatoes, but these are less like jerky and more like soft, succulent tomato candies. They become so flavorful and sweet, it's a clear reminder that tomatoes are indeed a fruit.
what can you make with oven roasted tomatoes?
I use these oven roasted tomatoes in any recipe that calls for sun dried tomatoes. Just be warned: these are a little softer and so flavorful, it’ll be hard to go back to the store-bought version.
Here are a few ideas on how to use them:
julienned in salads (pasta salads, bean salads, grain salads, lettuce salads)
on crostini (melted brie, goat cheese, burrata, ricotta all sound phenomenal)
pureed for a richly flavored tomato sauce or pesto
coarsely chopped and kneaded into a crusty, artisan bread (replace the chocolate with these tomatoes)
used in pasta sauces (hot italian sausage, parmesan, and basil come to mind)
as a topping for a grilled flatbread (along with fresh ricotta and basil, it would be so simple and good)
over roast meat with a quick pan sauce (ex: roast chicken, deglaze the pan with white wine and stock, simmer to reduce, stir in tomatoes and serve!)
frozen and stashed away for a middle of winter snack
In this recipe, I’ll show you how to make the roasted summer tomatoes and I also include a quick tomato toast recipe that you can whip up right away.
oven roasted summer tomatoes
4 lbs of tomatoes, halved (cherry, grape, plum, Roma - the size will determine the roast time)
freshly ground black pepper
optional: whole garlic cloves, or herbs like thyme and rosemary
Preheat oven to 200°F (250° will work if that’s as low as your oven will go)
Toss tomatoes with olive oil, salt, pepper and the herbs or garlic, if using. Arrange cut side up on parchment paper lined baking sheets. Roast for 5- 8 hours, depending on the size of the tomatoes (longer for bigger, juicier tomatoes) and the temperature of your oven. The tomatoes are done when they've shriveled and look dry on the surface. The skin will be somewhat chewy, but there will still be some juice left inside.
Store in the refrigerator, covered. If desired, pack in a mason jar, cover with olive oil and store in the refrigerator. When ready to use, gently warm up in the microwave (10 second intervals) to liquify the olive oil.
Note: For really big tomatoes, it’s helpful to gently press on the tomatoes with the back of a spoon to squeeze out some of the juice. Do this every 2-3 hours to help the liquid evaporate.
One of my favorite, super easy appetizer recipes is this oven roasted tomato toast. The chewy, concentrated tomatoes are layered on a simple grilled toast with a rub of garlic, and the sweet intense flavor truly shines. It’s an appetizer that thrives on the simplicity and beauty of perfectly ripe summer tomatoes.
oven roasted tomato toasts
Slice a baguette into 1/4 inch slices. Toss with olive oil, salt and pepper and grill or toast in the oven (400°F for 7- 10 minutes). When golden but still springy, remove from the heat and, while still hot, rub with the cut side of a fresh garlic clove. Top with tomato slices, drizzle with some really good olive oil, sprinkle with flaky salt and enjoy!
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