As soon as tomatoes really start to go crazy at the market; I start making these oven roasted tomatoes. This weekend my favorite tomato grower Ed of The Peach Farm had just a few of these amazing Striped Roma tomatoes so I decided to do a small batch just to get my taste buds ready for the bounty to come. They are nothing like a typical dried tomato. They are still moist but sweet and a little spicy from the pepper with an intense tomato flavor. I have to eat a few right out of the oven as soon as they are cool enough. Actually, I have to stop myself from eating the whole sheet - they are like tomato candy! I'm planning on putting them on a sandwich today with a little pesto and some fresh mozzarella. When I do buy the whole box-full of th
Oven Roasted Roma Tomatoes
plum tomatoes, cut in half lengthwise
olive oil
maldon sea salt (these are really worth the price, it's a flaky grain used for finishing)
freshly ground pepper
On baking sheets lined with parchment paper, place all the tomatoes cut side up in one layer - can be close together as they do shrink. Then drizzle over the top olive oil and sprinkle with a little salt and grind over the pepper. Bake in a 250 degree oven about 3-5 hours, depending on their size. You just want them to shrivel, put not get completely dry.
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