Tuesday, July 26, 2011
This recipe works with "brand new" tomatoes of any type but it's also great for when you have a bunch of tomatoes that are past their prime and have started to get a bit puckered or wrinkly. Believe it or not, tomatoes actually get sweeter as they age and, as long as there are no signs of spoilage, "old" tomatoes can be quite tasty.
These tomatoes are perfect for roasting. Once they are roasted, they are very similar to sun-dried tomatoes and can be used in place of sun-dried in many recipes. There are also great in sandwiches, with pasta or as a complement to many other dishes.
Preheat oven to 350 degrees.
Wash tomatoes. For cherry or grape tomatoes, cut in half. For larger tomatoes cut in slices. Place tomatoes in a large bowl and drizzle with olive oil to coat and sprinkle with salt and pepper. (For garlicky tomatoes, you can also add crushed garlic at this point.)
Spread oil coated tomatoes on a cookie sheet or shallow jelly roll pan. For grape or cherry tomatoes, place skin side down on sheet. Roast in oven for 60-90 minutes or until browned with charred skin.
Use within a few days or freeze for later use.
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