Just picture this. An inviting caprese salad loaded with ripe sweet tomato slices. Or a big juicy burger topped off with a thick slice of tomato. For many of us, those picture-perfect tomatoes just aren’t available year-round. But plum tomatoes are. And they’re pretty darn good. Especially if you roast them.
I’ve tried a number of approaches, but have proclaimed Ina Garten’s method of roasting tomatoes as the sure winner. The slow roasting produces a wonderful caramelized flavor without the worry of burning any smaller tomatoes in the bunch.
Typically, I would recommend lining the pan with parchment paper but it really isn’t necessary with this slow roasting process. Couldn’t be easier. Really. Two hours in the oven and …there you have it!
These beauties are delicious, warm or cold. Try them on a sandwich, in an omelette, on a pizza. They are a natural addition to an antipasti tray or grilled vegetable platter.
But the favorite seems to be the tried-and-true caprese salad. You may even decide to make these tomatoes during the peak season. Hmmm …let’s see. Jersey tomato or roasted tomato? Who knows?
slow roasted tomatoes
Adapted from Ina Garten
- 12 plum tomatoes, halved lengthwise, seeds removed
- 1/4 cup good quality olive oil
- 2 tablespoons aged balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Preheat oven to 275°F.
Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Alternately, oil and vinegar can be mixed in a small bowl, then applied with a basting brush.
Evenly sprinkle the tomatoes with the garlic, sugar, salt and pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. If the tomatoes are on the large side, they may need to roast longer.
Allow the tomatoes to cool at room temperature. If not using right away, store in an closed container in the refrigerator for up to a week.