Ingredient List Print Recipe
- 20 Roma tomatoes
- 4 tablespoons olive oil
- Sea salt
Tomato Flavor Bombs
Here’s one irresistible way to use up and preserve that bucket of tomatoes you bought at the farmers market last weekend. Roasting the tomatoes at a low temp for several hours intensifies the flavor. Put these oven-dried tomatoes in salads or sautés; puree for homemade tomato paste and sauces; toss in pasta or risotto; use as a topping for your favorite burger; or eat right off the baking sheet like candy. You can also bag and freeze the tomatoes for up to 6 months.
Preheat the oven to 225 degrees F.
Halve the Roma tomatoes. In a mixing bowl, toss with olive oil to coat and season with salt and pepper.
Place the tomatoes on a baking sheet lined with aluminum foil. Arrange cut side up. Bake in the upper third of the oven for 6 to 7 hours, until tomatoes are caramelized and shrunken.
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