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A note to readers – I’m delighted to be blogging again! I had a false start with some technical difficulties and a lot to learn. I will be posting regularly, so use the RSS feed, email notification, or bookmark the link. I look forward to reading your comments.
Even though summer is long gone I haven’t stopped wanting those great tomatoes that were available at the farmer's market. I took my craving to the grocery store and found some oversized cherry tomatoes that looked like they would be good. When I took a bite I was disappointed; there was none of the sweetness that makes a tomato so good. Since the memory of those wonderful heirlooms was still in my mind I wanted to try and recapture that tomato flavor. I decided to roast them.
I sliced them in half and placed them on a cookie sheet. Then I sprinkled a little salt and pepper and placed them in a 350º oven until they started to shrivel up and flatten out. It took nearly two hours before I discovered it was the right decision.
When I took them out of the oven they had started to brown and dry out. The heat of the oven had concentrated the flavors and caramelized the natural sugars creating a tomato that was almost like candy and just as addictive. I found myself popping them into my mouth savoring the taste while I waited for them to cool enough so I could place in the refrigerator and out of sight.
That night I used them to accompany lamb chops and roasted rosemary potatoes. The next day I chopped a few and placed them in my salad. Tomorrow I think I’ll combine them with smoked Gouda and black forest ham to make sandwiches. I keep thinking of different ways to use them and keep finding myself back at the grocery store buying tomatoes to to make more.
Oven Roasted Tomatoes
Tomatoes – buy enough tomatoes to fill a baking sheet – any kind will work, but keep in mind that the larger the tomato the longer it will take.
Baking sheet – I also use a Silpat sheet on the baking sheet to make clean up easier. You could use parchment paper or aluminum foil. If you want to use the pan alone brush a small amount of oil to help with clean up.
Salt and pepper
Preheat oven 350º
Slice the tomatoes in half. If they are large gently squeeze to drain off some of the juice and seeds.
Place the tomatoes on a cookie sheet
Season with salt and pepper
Place pan into the 350º oven
Check tomatoes to make certain they do not burn. If they start to darken before they are dried out lower the temperature. It should take about 2 hours but that varies on the size of the tomato and how much moisture they contain.
Note – Tomatoes do not need to be turned over.
Once cooked let them cool slightly before placing them in a container to store in the refrigerator.
Serve the tomatoes warm or cold they are good either way.
