Medium temperature and a slow roast in the oven caramelizes the tomatoes, adding sweetness to their robust and deep tomato flavor.
Author:Mary Leir
Prep Time:10
Cook Time:60 - 90
Total Time:51 minute
Ingredients
Scale
Olive oil for greasing pan plus additional for drizzling
As many large plum tomatoes as you want to roast, halved lengthwise (see note)
1 garlic clove for every 2 – 3 tomatoes, minced
fine sea salt and ground black pepper
Instructions
Put oven rack in middle position and preheat oven to 350°F. Oil a shallow non-reactive baking pan(s), preferably glass.
Arrange tomatoes, cut sides up, in 1 layer in pan(s) and sprinkle with salt and pepper. Drizzle tomatoes with olive oil, about 1 tablespoon for every 3 or 4 tomatoes. Sprinkle a little minced garlic on each exposed tomato top as well.
Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour.
Transfer to a serving dish and keep warm, covered with a glass cover (if using foil, do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.
Notes
Make sure tomatoes are roughly the same size for even cooking.
Tomatoes can be roasted ahead of time, cooled completely, and kept covered at room temperature for up to 2 hours.
Freeze oven roasted tomatoes for months, or keep in the refrigerator for up to a month.