+

Oven Roasted Tomatoes

Sign up to save this recipe to your profile Sign Up Now ›
A couple of pints Easy
Total: Active:
4 Ratings 

Ingredients (4)

  • Tomatoes
  • Onion
  • Olive OIl
  • Salt and Pepper
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Oven Roasted Tomatoes

With gray days and freezing nights I was longing for a taste of summer.

At the market, between dependable root vegetables and cauliflower and broccoli and fruit from who knows where, I saw a bin of uniform, firm plum tomatoes. They reminded me of the of vine ripened, tomatoes warmed by the sun, eaten in the garden I’ve rubbed off most of the dirt on my jeans.

I decided to roast and season the plum tomatoes to see I could transform them into an ingredient that would bring a summery flavor to chase the winter chill. With a wee bit of effort, a few additions and after three hours of roasting (I rested while they baked), I had a bowl of sunny flavor. I used some of the tomatoes to brightened a pot of pasta mixed with mushrooms and squash, I diced four halves and added them to a pot of chicken and rice soup to help me fight off the flu and I have enough left to put on a couple of grilled cheese sandwiches.

I’m feeling better, still looking forward to tomatoes warmed by the sun, but happy to have a recipe to share that I hope will brighten your winter kitchen. Here’s how I added summery flavor to Roma tomatoes:

Three hours may seem like a ridiculously long time but that’s how long it took for the the tomatoes to collapsed a bit, the juices to begin to caramelize and to transform the tomatoes. The unused tomatoes will keep for four or five days in the fridge.

Instructions

  1. 1I washed the tomatoes, cut them in half, used my finger to scoop out most of the seeds and put the tomato halves, cut side up in a single layer, in a ceramic baking dish.
  2. 2I topped the tomatoes with one onion, thinly sliced, kosher salt, freshly ground pepper and poured a couple of tablespoons of olive oil on top and roasted the tomatoes, uncovered, for three hours in a 250 degree oven.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...