1Heat the oven to 325°F and arrange the rack in the middle.
2Slice 1/8 inch off both the top and bottom of the tomatoes. Stand each tomato on one end and slice downward, following the curve and cutting just into the flesh, leaving behind the seeds (the pieces you cut off will resemble petals). Discard seeds and pulpy portion.
3Combine the tomato petals with remaining ingredients in a medium bowl and toss to coat. Spread the tomato petals, cut side down, on a baking sheet spaced about 1/2 inch apart. Pour remaining contents of the bowl over tomatoes.
4Roast the tomatoes until they’re shriveled and dark red but still hold their shape, about 45 to 50 minutes. Cool in the pan, then transfer to a container with a tightfitting lid and cover with any remaining oil from the baking sheet (add additional oil if there’s not enough to cover the tomatoes). Store in the refrigerator until ready to use.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
One man, a dog, and 15,000 heirloom plants.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
How to Peel Tomatoes
CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.