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Oven Roasted Tomatoes
SUBMITTED BY: Andrew Zimmern
20 Roma sized, 15 medium, or 10 large tomatoes
4 tablespoons of olive oil
1 tablespoon of sea salt
Few pinches of freshly ground white pepper
Cut tomatoes in half. If using large ones cut them into quarters.
Toss them in a bowl with the olive oil, salt and pepper
Place tomatoes on a baking tray, cut side up and place in the upper third of a 225-degree oven.
Roast for 6-7 hours, until tomatoes are lightly caramelized, shrunken, crinkle edged and beginning to look leathery.
Tomatoes can be used in salads or sautÚs, can be pureed for home made tomato paste and sauces, tossed in pasta or risotto or eaten like candy. You can bag and freeze these and they keep for 6 months.