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| Tom's Roasted Tomatoes |
Ingredients
8 ripe garden-variety tomatoes [see note]
1/3 cup extra virgin olive oil
Kosher salt
Method
Heat oven to 300.
Heat large pot of water to boiling. Remove core from top of tomatoes; cut small
cross at smooth end. Boil tomatoes about 30 seconds. Immediately remove to large
bowl of ice water. Peel; cut in half; remove seeds and inside flesh.Place tomatoes
cut side down on baking sheet lined with parchment paper or aluminum foil. Flatten
each. Brush tomatoes with oil. Sprinkle with salt. Roast until tomatoes shrivel and
start to brown on edges, 2 1/2 to 3 hours.
Tomato Note
You can roast unskinned, seeded plum [or Roma] tomatoes and whole cherry
tomatoes. Because of the tomatoes smaller size, the roasting time will be shorter,
about 1 1/2 to 2 hours.
8 ripe garden-variety tomatoes [see note]
1/3 cup extra virgin olive oil
Kosher salt
Method
Heat oven to 300.
Heat large pot of water to boiling. Remove core from top of tomatoes; cut small
cross at smooth end. Boil tomatoes about 30 seconds. Immediately remove to large
bowl of ice water. Peel; cut in half; remove seeds and inside flesh.Place tomatoes
cut side down on baking sheet lined with parchment paper or aluminum foil. Flatten
each. Brush tomatoes with oil. Sprinkle with salt. Roast until tomatoes shrivel and
start to brown on edges, 2 1/2 to 3 hours.
Tomato Note
You can roast unskinned, seeded plum [or Roma] tomatoes and whole cherry
tomatoes. Because of the tomatoes smaller size, the roasting time will be shorter,
about 1 1/2 to 2 hours.