Slow roasting intensifies the flavors of vegetables and tomatoes are a perfect example of this process. These tomatoes can be used as the base for sauces that come together quickly and are wonderful on pizza and focaccia.
After roasting, I place them in containers, cover them in olive oil with a bit of chopped garlic and freeze them for future use. The seasoned olive oil can also be incorporated into their cooking. While 5 pounds of tomatoes may seem like a lot, roasting causes the tomatoes to lose liquid and volume.
- 5 pounds plum tomatoes
- 3/4 cup extra virgin olive oil
- Balsamic vinegar
- Sea salt and cracked black pepper
Preheat oven to 275 degrees. Wash tomatoes, remove stem end, cut in half lengthwise and remove seeds if desired. In a large bowl, toss tomato halves with olive oil, working in batches if necessary and arrange on baking sheets, cut side up. Drizzle each tomato half with two to three shakes of balsamic vinegar and season liberally with salt and black pepper. Roast for about 1 to 1-1/2 hours, depending on your oven. Tomatoes should be shriveled and lightly browned but not burned.
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