Roasted TomatoesSteven Raichlen
Roasting tomatoes works on a principle similar to dry-aging steaks. You concentrate the flavor by evaporating some of the water. In addition, with tomatoes the gentle heat caramelizes some of the plant sugars, giving you rich umami flavors. You can serve roasted tomatoes as a side dish, on pizza or bruschetta, in pasta, or with cheese—the options are endless.
- Active Prep: 10 minutes
- Grill Time: 3 to 4 hours roasting time
- Yield: Makes 16 tomato halves
- Equipment: A baking sheet and parchment paper or aluminum foil
- 8 ripe tomatoes, preferably plum tomatoes, rinsed and cut in half lengthwise
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1/3 cup extra-virgin olive oil, or more as necessary
- 4 basil leaves, slivered, or 1 teaspoon fresh thyme leaves
Step 1: Preheat the oven to 250°F. Line a baking sheet with parchment paper or aluminum foil to facilitate cleanup.
Step 2: Arrange the tomato halves cut side up on the prepared baking sheet. Season each tomato half with salt and pepper to taste and drizzle about 1 teaspoon of olive oil over each. Place a pinch of basil silvers or thyme leaves on each tomato half.
Step 3: Bake the tomatoes until they are lightly browned and shriveled but still pliant and moist, 3 to 4 hours. Serve the tomatoes right away or store them topped with a little olive oil in a covered container in the refrigerator; they’ll keep for at least a week.
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