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Roasted tomatoes are versatile and can be used in many dishes. Preheat the oven to 375-400°F, slice and seed the tomatoes, coat them in oil and seasoning, and roast for 40-60 minutes. Use Roma tomatoes for best results.
Roasted tomatoes can be used in a wide variety of recipes. Bruschetta, homemade marinara sauce, salads or appetizer platters, sandwiches, pizzas, and casseroles can all benefit from the savory, savory flavor of roasted tomatoes. When making your own, there are a few basic steps you should follow. Preheating the oven to the correct temperature typically comes first, followed by slicing and seeding the vegetables. Coating the tomatoes in oil and flavoring and roasting them for the right amount of time helps them get nicely soft and charred.
When preheating the oven, set it between 375° and 400° F (about 190° and 204° C). This may seem high, but if you try roasting tomatoes on a lower temperature, they may simply turn to mush before developing the correct character around the edges. A high temperature and relatively short cooking time should roast the tomatoes properly to soften them and give them a soft bite, without causing them to fall apart.
While you can use any type of tomato to make your own egg-shaped Roma tomatoes they often work best. These firm, meaty little fruits often hold up to heating better than their larger heirloom or beef cousins. All you need to do with these smaller tomatoes is wash them, cut off the stem end, and cut them in half, vertically. You can gently squeeze each half over a bowl to remove the seeds or scoop them out with a spoon. Some people also like to cut the core, but it’s not necessary.
To roast the tomatoes, place the halved fruits, cut side up, on a lightly oiled baking sheet. Olive oil is usually the common fat of choice for roasting tomatoes, but you can use canola, safflower, or your other favorite cooking oil. Drizzle the cut sides of the tomatoes with a little more oil and season with salt. If you want really flavorful tomatoes, try adding garlic powder, cracked chives, or dried basil or parsley as well. Some recipes also recommend a sprinkle of sugar, a little lemon zest, or Parmesan cheese.
Once seasoned, place the tomatoes in the oven to roast for 40 to 60 minutes. Do not open the oven door to check on them, use the window in the door and the oven light instead. Opening the oven door too frequently allows heat to escape, which can lead to undercooked tomatoes. While raw tomatoes aren’t dangerous, they aren’t necessarily tasty.
Remove the tomatoes from the oven when they’re done roasting and transfer them to a heated serving dish or add them to your favorite tomato recipe. You can also wait for them to cool and freeze them. Once thawed, frozen roasted tomatoes can give even winter recipes a new kick of flavor.
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