Oven-Roasted Tomatoes

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Preparation info

  • Difficulty

    Easy

  • Makes

    24–32

    Halves

Appears in

Prepare these succulent plum tomatoes year-round to capture a hit of fresh tomato flavor. (In summer, when tomatoes are at their peak, substitute heirloom or toy box varieties.) Serve them alongside mozzarella, ricotta, or other soft, mild cheeses, or as a crostini topping.

Ingredients

  • ¼ cup (2 fl oz/60 ml) extra-virgin olive oil, plus more for greasing
  • 4–5 lb (2–2.5 kg) plum tomatoes, halved lengthwise
  • Sea salt

Method

Preheat the oven to 400°F (200°C). Oil 2 rimmed baking sheets.

Lay the tomatoes, cut side up, in a single layer on the prepared baking sheet. Brush with the ¼ cup olive oil and sprinkle with ½ teaspoon salt. Roast until the tomatoes are slightly shrunken, about 20 minutes. Reduce the heat to 225°F (110°C) and continue to roast until the tomatoes have softened, collapsed onto themselves, and are slightly caramelized, about 2 hours longer.

Remove from the oven and let cool to room temperature. Season to taste with salt, then serve.

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