Roasted Plum Tomatoes
Roma tomatoes transform into something delicious, sweet, and flavorful. Eat them as-is or use for toppings on pizza or pasta.
![Roasted-Plum-Tomatoes-900-2](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2021/03/Roasted-Plum-Tomatoes-900-2.jpg?resize=900%2C600&ssl=1)
The usual veggies get a good roasting at my house… zucchini, squash, onions, broccoli, etc… but I wanted to focus on these beauties. I used a very good quality extra-virgin olive oil from Abingdon Olive Oil Company. Check out their website if you’re interested in excellent oils and vinegars.
![RoastedPlumTomatoes1a-900](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2021/03/RoastedPlumTomatoes1a-900.jpg?resize=900%2C600&ssl=1)
I tossed the halved tomatoes in the olive oil, chopped fresh garlic, kosher salt, and freshly cracked black pepper. About 1/3 of the halves received a sprinkling of fresh basil from our garden and some others a few pieces of serrano, also from our garden. Then the tomatoes take a good hibernation in the oven while the magic happens…
![RoastedPlumTomatoes1-900](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2021/03/RoastedPlumTomatoes1-900.jpg?resize=900%2C600&ssl=1)
Also, you can add the basil after the roasting, if you prefer.
![](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2021/03/RoastedPlumTomatoes3-900.jpg?resize=150%2C150&ssl=1)
Roasted Plum Tomatoes
Equipment
- Large sheet pan
- Very sharp knife
Ingredients
- 15 plum tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 tablespoons excellent-quality extra-virgin olive oil
- 2 tablespoons fresh garlic, finely minced
- 2 tablespoons fresh basil, finely chopped, optional
- 1 tablespoon fresh hot pepper, finely chopped, optional
Instructions
- Preheat oven to 250 degrees. Cover a large cookie sheet with foil for easier clean up.
- Place tomato halves in a bowl large enough to hold them all.
- Add salt, black pepper, oil, and any optional ingredients. (If you would like, just sprinkle any optional ingredients over a few tomatoes instead of blending with the whole batch.)
- Place your coated tomatoes on a foil-lined rimmed cookie sheet, cut side up.
- If you have decided to add the optional ingredients, this is the time to sprinkle them over however many tomatoes you want. I chose to do this because I only wanted a few with the heat from the serranos.
- Place the pan in the preheated oven for 3 hours. Check for doneness. If you like how the tomatoes look, you can remove from the oven. If you’d like less moisture and a little more caramelizing in your tomatoes, place the pan back into the oven for another hour. (You do have the option to turn up the temp to speed up the process, but be sure to check them often. Char isn’t what you’re looking for.)
- Remove tomatoes from the oven and use or cool and store in refrigerator for 1 week.
- See “Notes” for delicious ways to use your tomatoes.
Notes
- Simply as a side to accompany a protein.
- Serve at room temperature on a charcuterie board.
- Serve over pasta with a drizzle of more oil and fresh basil. Check out recipe here.
- Serve over pasta with a simple marinara.
- Use as a topping over pizza with dollops of ricotta cheese.
- Serve as a substitute of fresh tomato slices in a Caprese Salad.
0 Comments