Serious Eats: Recipes

Oven-Roasted Tomatoes

Posted by Adam Kuban, March 5, 2008

- 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.

Printed from http://www.seriouseats.com/recipes/2008/03/basic-oven-roasted-tomatoes-tomato-recipe.html