Lycopersicon esculentum

My recipes often specify “roasted tomatoes.” To roast a tomato, so as to deepen the flavor before adding it to a dish, place it on a heated griddle or cast-iron skillet over high heat and turn so the skin blisters and blackens all over. Or blacken them under a broiler, turning as necessary. Peel off the blackened skin before using. This should be done over a bowl to catch the juice—and don’t be religious about removing all the blackened bits. I love the slight smokiness they contribute.