I’ll admit that I’m a little late to the oven roasted tomato scene. I’m sure this has been popular for a while but I didn’t try it until about 2 months ago. I had some kumato tomatoes and decided to try oven roasting. Fantastic. It’s that umami flavor that I love. They were so good that I couldn’t wait to get home when I was away from them. Slow roasting takes away the excess water and intensifies the flavor. Intensely tomato. Oven roasted tomatoes are amazing spread on toast, in pasta, salads, and just on their own. Kumato tomatoes are already quite an intense tomato flavor and sometimes the best choice when all other tomato varieties are flavorless in February. Oven roasting tomatoes is really best in the summer if you have a garden with an excess of tomatoes. Keep them in a jar covered in olive oil and they will keep for a couple of week in the fridge. My recipe is simple and with limited ingredients. You can add chopped garlic if you like or fresh herbs such as thyme or oregano.
oven roasted tomatoes
12 medium sized tomatoes such as kumatos or plums
1/4 cup extra virgin olive oil
course salt for sprinkling such as kosher or course ground Himalayan salt.
Preheat your oven to 250 degrees. Wash the tomatoes and slice in half the long way. This helps to keep the flavorful seeds and juice inside the tomato halves. Spread wax paper on a baking sheet and lay out the tomato halves, cut side up. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 4-5 hours. Store in a container with a little more olive oil to help preserve them.
Let me know if you make these, or have made these! Comment below and let me know what you think or share your favorite way to use oven roasted tomatoes.