Roasted Tomatoes Recipe

by Katie Sweeney 1

Want to celebrate the best of tomato season? Then make these slow-roasted tomatoes. When roasted at a high temperature for a long period of time, the tomatoes caramelize and get incredibly sweet and juicy. They almost taste like sun-dried tomatoes and are great in everything from pasta to sandwiches to salads. The recipe is uncomplicated: you simply slice the tomatoes, season with salt and pepper, and bake. I like to use roma tomatoes, but feel free to substitute your favorite variety. For the easy technique, keep reading.

From Katie Sweeney

Roasted Tomatoes

Ingredients

6 roma tomatoes
Olive oil, for drizzling
Salt and freshly ground black pepper, for sprinkling

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil and set aside.
2. With a sharp knife, slice the tomatoes into 3 or 4 thick slices lengthwise.
3. Place the slices on a baking sheet cut side up. Drizzle with olive oil and sprinkle generously with salt and pepper.
4. Bake for 40-45 minutes until the tomatoes have shrunken and are caramelized. Let cool and keep in an airtight container for up to a week.

Makes about 2 cups.

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