Roasted Plum Tomatoes
So, what do you do with the abundance of the last tomatoes of the season? I usually make a marinara and freeze, but today, I wanted to get my hands on some nice, sweet tomatoes.
Equipment
- Large sheet pan
- Very sharp knife
Ingredients
- 15 plum tomatoes, cored and cut into halves or thirds if tomatoes are large
- 1 - 2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 1 - 2 tablespoons excellent-quality extra-virgin olive oil
- 1 - 2 tablespoons fresh garlic, finely minced or pushed through a garlic press, optional
- 2 tablespoons fresh basil, finely chopped, optional
- 1 tablespoon fresh hot chile pepper, finely chopped, optional
Instructions
- Preheat oven to 350 degrees F. Cover a large cookie sheet with foil or parchment paper for easier clean up.
- Place the tomato halves or slices into a large bowl.
- 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 tomatoes on the cookie sheet, cut side up.
- If you have decided to add the optional ingredients, this is the time to sprinkle them. I chose to do this because I only wanted a few with the heat from a hot chile pepper.
- Place the pan in the preheated oven for 1 1/2 to 2 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 30 minutes to an hour.
- Remove the tomatoes from the oven and use while still warm, or cool and store in refrigerator for 1 week.
- See “Notes” for delicious ways to use your tomatoes.
Notes
Once you get started with the prep work (slicing), you’ll see why I strongly encourage a very sharp knife. I wouldn’t use a 12” chef knife. You need something easy to control to make precise cuts. Prepping goes quicker when you have a smaller knife to maneuver. I suggest a 5 to 6" chef's knife.
When you halve your tomatoes, cut out the green and white core. It’s not very big, so you’re not going to be wasting much, but definitely take the time to do it. Just make a "V" cut instead of slicing off the entire top and flattening the pretty and natural shape of the tomatoes.
I used a rich, fragrant, extra-virgin olive oil. I wanted a stronger flavor than that of a neutral oil like avocado oil. An infused oil would be yummy here, too! We love oils from Abingdon Olive Oil Company. They have excellent-quality oils. We highly recommend them.
Now, to the best part...ways to use these gorgeous and yummy tomatoes:
- 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.
- Use as pizza toppings.
- Serve as a substitute of fresh tomato slices in a Caprese Salad.
Nutrition Facts
Roasted Plum Tomatoes
Amount per Serving
Calories
62.31
% Daily Value*
Fat
3.87
g
6
%
Saturated Fat
0.54
g
3
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2.65
g
Sodium
317.77
mg
14
%
Potassium
355.47
mg
10
%
Carbohydrates
6.36
g
2
%
Fiber
1.84
g
8
%
Sugar
3.89
g
4
%
Protein
1.41
g
3
%
Vitamin A
608.4
IU
12
%
Vitamin C
22.4
mg
27
%
Calcium
18.46
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!