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Roasted Tomatoes Recipe

Name: Roasted Tomatoes Recipe
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 2 (28-ounce; 794g) cans peeled whole tomatoes, drained, halved, and seeded, or about 15 whole fresh plum tomatoes, peeled , halved, and seeded (see note); Kosher salt; Extra-virgin olive oil, for drizzling; A few sprigs of fresh herbs, such as rosemary or thyme (optional)

One of the best ways to transform out-of-season fresh and canned tomatoes into something great is to slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated. Use them diced or whole in pan sauces, vinaigrettes, sandwiches, quick pastas, bean or grain salads, and more.

2 hr 5 min total 5 min prep 2 hr cook 6 82 cal

Ingredients

6 serv.

2 (28-ounce; 794g) cans peeled whole tomatoes, drained, halved, and seeded, or about 15 whole fresh plum tomatoes, peeled , halved, and seeded (see note)
Kosher salt
Extra-virgin olive oil, for drizzling
A few sprigs of fresh herbs, such as rosemary or thyme (optional)

Instructions

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1 Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper. Arrange tomatoes on prepared baking sheet in one layer, season with salt, and drizzle all over with olive oil. Scatter herbs on top, if using. Transfer to oven and cook until excess juices have evaporated and tomatoes look slightly dry on the exterior but still moist within, 1 to 2 hours. Discard herbs, if necessary.

Italian Ingredient

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