Roasted Tomatoes

Roasted Tomatoes

Roasting tomatoes intensifies the flavor and caramelizes the juices. Combine with simple seasonings such as olive oil, garlic, capers, hot chili pepper, etc., for a delicious sauce for pasta. Store in the refrigerator up to 5 days.

Place a single layer of small to medium tomatoes in the bottom of a heavy baking dish leaving enough room to turn the tomatoes. Place under the broiler until the tops char and the skins begin to split. Turn the tomatoes and char the bottoms.

Bake at 400 degrees for 40 minutes or until the tomatoes are browned all over and some of the juices have trickled out and caramelized.

Remove and cool. Juices will thicken as the tomatoes cool. Remove the skins and dice the tomatoes.

 

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