Tuesday, September 28, 2010

Oven Roasted Tomatoes

I've been making tomatoes every which way this summer and fall. I've used tomatoes in fresh sauces, cooked sauces, sliced with basil and olive oil, mixed into recipes and put into many a sandwich. Then when I can't keep up with it all, I oven roast firm plum and cherry tomatoes. They aren't as dry as sun dried tomatoes, but are very similar. Roasted with garlic, fresh thyme, olive oil and sea salt they last for a week in the refrigerator. A pinch of sugar caramelizes them slightly for a subtle sweetness. They can then be used in many of the same ways as fresh tomatoes, but give an extra punch of condensed flavor. Last week when I visited La Tête dans les Olives, the Parisian olive oil store, I was served dried tomatoes with slices of Pecorino cheese. Drizzled with a little olive oil and a grating of pepper, this combination becomes an easy and tasty appetizer. This time I used my Freres Rabito olive oil from La Tête dans les Olives. My latest passion du jour is flavored olive oils, and think basil flavored olive gives the tomatoes an extra dimension of flavor. Whole Foods and specialty food stores carry a range of flavors. I seem to have every flavor of olive oil from Oliviers & Co. and experiment with different ones to dress up these tomatoes. Simple pleasures.

Oven Roasted Tomatoes


4 cups plum or cherry tomatoes, sliced in half
1/4 cup extra virgin olive oil
1 TBSP fresh thyme, chopped
3 garlic cloves, chopped
1/2 tsp sugar (to promote caramelizing)
sea salt to taste

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
2. Toss halved tomatoes in a bowl with olive oil, thyme, garlic and sugar. Spread in an even layer on the baking sheet.


3. Roast 30 minutes at 325 degrees and then raise the temperature to 375 degrees and roast 10 more minutes. They should caramelize without charring, so adjust time accordingly. To finish, turn off oven and leave in for 10 minutes. Take out of oven, salt to taste and cool to room temperature. Sprinkle with sea salt to taste.They may be used immediately or refrigerated for up to 1 week.

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11 comments:

Mari @ Once Upon a Plate said...

Delightful photos, little works of art ~ each one!

We love roasted tomatoes as well, I adore how the roasting concentrates and sweetens their flavor. Thanks for sharing!

Jeanne said...

Sounds fabulous

linda said...

just took a break from prepping ina garten's roasted tomato soup…& clicked onto 2 stews…wow…same wave length…
diane, i never caramelized tomatoes..going to use the next batch of plum t's for your recipe…

beautiful photography & thanks for oliviers & co. link!

Kate said...

Great photography and wonderful way to round out a great tomato season! We would enjoy each little bit.

La Table De Nana said...

YUM..Looks so good..I bought those same toothpicks..no ops yet:(

Maybe one day...
I'm so happy coming here.

Lori (All That Splatters) said...

I love oven-roasted tomatoes. I can eat them on their own like candy! Beautiful photos -

Philly Shops said...

Good as a snack. Also, I think I'd have to try adding them to tacos.

Toyin O. said...

Sounds yummy!

http://youcanfacetodaybecausehelives.blogspot.com/

lostpastremembered said...

Gorgeous tomatoes, Diane. YOur photos do them proud and the colors are positively... edible!

"All things French" said...

I found your scrummy blog thru "La Table de Nana" and loved seeing these slow roasted tomatoes ~ how sweet and delectable they look~ I've just dug my salad patch today and so on the week-end will plant out 3 varieties of tomatoes ~ a very exciting time of the year in my garden.
~Dianne~

Meaghan Frubalee said...

i LOVE your blog! and this post is brilliance! i love tomatoes, any way to cook them is lovely to learn! looking forward what you whip up next!!

-m
http://clutzycooking.blogspot.com/