PrintOven-Roasted Tomatoes
- makes 10 tomato halves -
Oven-roasting tomatoes concentrates their flavors and is a good technique for pepping up the less-than-ideal tomatoes of winter. Oven-roasted tomatoes are juicier and softer than jarred or bottled sun-dried versions.
Use This Recipe In
Artichoke, Oven-Roasted Tomato, and Goat Cheese Panini
Ingredients
5 medium plum tomatoes (8 to 10 ounces), cored and cut in half lengthwise
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
Procedure
Preheat oven to 200°F. Set a wire rack over a rimmed baking sheet. Place tomatoes cut side up on rack; sprinkle with the salt. Roast tomatoes until wrinkled and shrunken, 4 to 5 hours. Let cool completely, then drizzle with the oil. Tomatoes will keep in an airtight container for up to 2 days.
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