Oven Roasted Tomatoes
Oven roasted tomatoes are a fabulous way to utilize the abundance of the summer harvest and to enhance and concentrate the bland store tomatoes. These tomatoes make an excellent pasta sauce base or classic Italian recipes. The key to this recipe, is to roast the tomatoes until all the liquid has evaporated and the slices are jammy. Substitute these tomatoes for fresh ones in a BLT for a real treat.
Prep time: 20 minutes
Cooking time: 2-3 hours
Ingredients
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon ground black pepper
¼ teaspoon dried oregano
4 pounds plum tomatoes (about 16 medium), sliced 3/4 inch thick
1/4 cup extra-virgin California olive oil
Instructions
Heat the oven to 325ºF with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.
In a large bowl, whisk together the olive oil, salt and pepper, honey, and oregano
Add the tomatoes and toss to coat.
Arrange the tomatoes cut side up on the prepared sheet. Roast until the tomatoes are shriveled, and caramelized, about 2-3 hours, rotating the pan halfway through.
Serve immediately, or let cool, transfer to a lidded container and refrigerate for up to 1 week. Or freeze portion sizes.
Make it your own
Substitute cherry tomatoes, step 3
Reduce cooking time to 20-25 minutes until skins are blistered and on verge of bursting, step 4
Slice the cherry tomatoes in half
Add 2 minced garlic cloves, step 2
Add whole unpeeled garlic cloves, step 3
Add red pepper flakes, to your taste, start with 1/4 teaspoon, step
Substitute dried thyme for oregano. step 2