Roasted Roma Tomatoes
These tomatoes are part of the arsenal of ingredients that we reach for to bring layers of flavor to other dishes. They add not just the flavor of tomatoes but also the slightly charred flavor that you get from cooking the tomatoes at very high heat. The tomatoes need to fit snugly on a baking sheet, which is why this recipe calls for you to roast four pounds of them. But you can always freeze them to use at a later date. I recommend you freeze them in batches of four halves, as we always call for them in multiples of four.
Recipe information
Yield
makes about 2 quarts
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Put the tomatoes, thyme, and garlic on a baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss the tomatoes to distribute the ingredients and coat them with the seasonings. Turn the tomatoes so they are cut side down and slip the garlic cloves under a few of them.
Step 3
Place the baking sheet in the oven to roast the tomatoes until they are shrunken and dark brown in places, about 40 minutes. Remove the baking sheet from the oven and set aside. When the tomatoes are cool enough to touch, remove the skin from each tomato half and discard. Use the tomatoes or cool them to room temperature, transfer the contents of the baking sheet, including the garlic, thyme, and juices, into an airtight container or sealable plastic bags and refrigerate for up to several days or freeze for up to several months.
