Roasting tomatoes in the oven deepens their flavor and adds an extra sweetness that's hard to describe. Toss them with cooked pasta for a meal that's almost too easy to make or pulse them in a food processor and spread on toasted bread for an easy appetizer.
- Ripe plum tomatoes
- Extra virgin olive oil
Cut the plum tomatoes in half lengthwise. Place the tomatoes into a resealable plastic bag. Add enough olive oil to just coat the tomatoes. Seal the bag and turn to coat the tomatoes well.
Arrange the tomatoes with the skin side down on a baking sheet, allowing at least 1/4-inch between the tomatoes. Bake at 350 degrees for 45-50 minutes or until the tomatoes bubble and darken slightly. The tomatoes will still be moist. Cool slightly before transferring to a storage container or use immediately over hot pasta.
- Yields: Depends on how many tomatoes you use
- Preparation Time: about an hour
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