Oven Roast Tomatoes
January 17th, 2017
Prep Time: 04 hours
Cook Time: 0:00
Roasting the tomatoes brings out a sweetness and a maturity of flavor that will build on the flavor of any recipe that calls for tomatoes.
Ingredients:
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About a dozen Roma Tomatoes
Olive Oil
Balsamic Vinegar
Sea Salt
Directions:
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NOTE: Unopened fresh tomatoes should NEVER be stored in the refrigerator.
Tomatoes (cooked or raw) that are stored in the refrigerator, will lose flavor complexity as the cold causes certain elements in the flavor profile to breakdown.
Line a large oven-safe casserole pan with aluminum foil
Slice the Tomatoes into quarters
If you do not like the texture of the seeds, use a spoon to remove them (optional)
Place the tomatoes in the large oven-safe casserole pan
Drizzle Balsamic Vinegar over the tomato quarters
Drizzle Olive Oil over the tomato quarters
Sprinkle with a dash of sea salt
Mix thoroughly and cover the bottom of the pan with a single layer of tomato slices
Place in the oven (cooking times and temperatures are listed below)
Every 30 to 60 minutes, turn each tomato quarter to ensure that all sides are cooking evenly
Note that using lower temperatures for longer cooking times will result in better caramelization and a fuller, sweeter flavor
Cooking times:
350° = 4.0 hours
400° = 2.5 hours
450° = 1.5 hours
Roasted tomatoes should be used or they can be canned the same day they are roasted. Refrigeration will destroy the complex flavors.
