An easy and delicious way to use sweet, fresh tomatoes. Just drizzle with olive oil and salt and slow roast to bring out the hidden sweetness of the tomato. Toss with pasta, add to risotto, make delicious sauces.
*See Kitchen Notes for more information.
Preheat oven to 300F.
Line a oven safe dish or sheet pan with foil.
Lay the tomatoes, cut side up on the foil.
Drizzle with olive oil and sprinkle lightly with sea salt.
Add optional ingredients if desired.
Transfer to preheated oven and slow-roast for 1.5 hours. Once roasted remove from oven and let cool.
Once cool, remove the skin by holding onto the skin and gently squeezing the pulp and juices into a bowl.
Using your fingers or a fork, break up the pulp pieces to the desired size. For freezing, leave pieces large and transfer pulp and juices into freezer safe containers. For pasta or risotto, break into smaller pieces. For sauces, continue to break up pieces until you have more of a sauce or blend. Use as desired.
Cutting the tomatoes - Round tomatoes can be cut in half crosswise. Knobby tomatoes (like the kind we grow), large chunks work great. You can core the tomatoes before or after roasting. Either way is pretty easy.
Optional Ingredients - Choose your optional ingredients based on how you are going to use the tomatoes. For example, for a sauce, I add garlic, onion, and herbs.
Uses - Pastas, pizzas, rice dishes, soups, sauces, vegetables, and many more. Some specific suggestions are given in the text at the beginning of this post.
Recipe author: MJ of MJ's Kitchen