One of the best ways to transform out-of-season fresh and canned tomatoes into something great is to slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated. Use them diced or whole in pan sauces, vinaigrettes, sandwiches, quick pastas, bean or grain salads, and more.
Why It Works
- Oven-roasting the tomatoes enhances their flavor and texture.
- Active time: 15 minutes
- Total time:1 hour 15 minutes (or longer, depending on the tomatoes)
- 2 (28-ounce; 794g) cans peeled whole tomatoes, drained, halved, and seeded, or about 15 whole fresh plum tomatoes, peeled, halved, and seeded (see note)
- Kosher salt
- Extra-virgin olive oil, for drizzling
- A few sprigs of fresh herbs, such as rosemary or thyme (optional)
Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper. Arrange tomatoes on prepared baking sheet in one layer, season with salt, and drizzle all over with olive oil. Scatter herbs on top, if using. Transfer to oven and cook until excess juices have evaporated and tomatoes look slightly dry on the exterior but still moist within, 1 to 2 hours. Discard herbs, if necessary.