Last week, my good friend Dr. HA cooked me a delicious supper and one of the yummy side dishes was oven-roasted tomatoes. Tonight I had a bunch of wrinkly San Marzano tomatoes on my kitchen counter so I decided to roast them a la Dr. HA but even more simplified. Wow. Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like tomato candy.
If you troll the interwebs, there are tons of recipes for slow-roasted tomatoes. Most of them call for putting the tomatoes in a low oven (225 F) for several hours. I’m sure these tomatoes taste scrummy but I don’t normally have 3-6 hours to wait for tomatoes to cook. I have things to do, people!
Follow the jump to see how I made them!
Here’s what I gathered to feed 2 people:
- 10 plum tomatoes (Choose a tomato variety with more flesh and less seeds.)
- 1 tablespoon Sunny Paris seasoning
- Kosher salt
- Freshly ground pepper
- 2 tablespoons of extra virgin olive oil (or your preferred melted fat)
Here’s how I made them:
I preheated the toaster oven to 400 F and cleaned the tomatoes. (Alternatively, you can preheat the oven to 300 F and cook the tomatoes for 2 hours.)
I cut the tomatoes in half lengthwise and spread them in a single layer, cut-side up, on a foil-lined baking tray.
I evenly sprinkled Sunny Paris seasoning, salt, and pepper on the tomatoes and drizzled on the extra virgin olive oil.
I popped the tray in the counter oven and let the tomatoes roast for approximately 45 minutes.
I rotated the tray a couple of times to ensure even roasting.
The tomatoes are done when they’re a little brown on the edges, shrunken a bit, and the texture is moist and chewy.