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Epicurious

Oven-Roasted Plum Tomatoes

4.0

(11)

Image may contain Plant Food Meal Vegetable Dish Cutlery and Spoon
Oven-Roasted Plum TomatoesScott Peterson

Tony Matranga of Los Angeles, California, writes: "When I started cooking, the process was a mystery to me. I would try to re-create other people's dishes but couldn't get them quite right. After working in an Italian bakery and several restaurants, and observing chefs, I began piecing together recipes and finally came up with some great results of my own."

These versatile tomatoes can also be used in pasta sauce, on pizzas, or as part of an antipasto platter.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 24 appetizers

Ingredients

Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)

Preparation

  1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

TagsPlum TomatoTomatoVegetableStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerEasyMeal PrepRoastBon Appétit
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