Guest guest Posted August 18, 2007 Report Share Posted August 18, 2007 Everyone who has a garden overflowing with tomatoes....this is for you!! I'd been wanting to try roasting tomatoes and finally did. To say they are " good " is an understatement! The roasting carmelizes the sugar in the tomatoes and intensifies the flavors. I brought some over to my son and DIL and they just inhaled them! I've seen several recipes calling for different roasting temps, from 225 degrees up to 425. I've tried them low and high; the main difference is time. You want them soft and just starting to blacken....about maybe 50 minutes on 425, longer on lower temps. I've used various sizes, from cherry tomatoes up to Romas. I think the smaller ones taste better. Just slice in half lengthwise, put as many as possible in a pan with a slight edge so they don't go flying off and brush with olive oil. Sprinkle on a litte salt. They will keep refrigerated for about 4 or 5 days (if they last that long!) or longer if you cover them with olive oil. Eat plain, add to salads, put on pizza, or chop up and add to pasta. I'm sure you guys can come up with even more uses! Quote Link to comment Share on other sites More sharing options...
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