Roasted Tomatoes
Show: Barefoot Contessa
Episode: Photo Finish
Rate This RecipeRead users' reviews (89)
- Recipe categories: Vegetables, Tomato,
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Average Rating:
Total Reviews: 89
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By bcytong_12417823
Chino HIlls, 43
on December 07, 2009
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I just made these tomatoes and they are absolutely delicious! I baked them at 425 for about 30 min. I ate them on their own with basil then decided to toast up some slices of a french baguette wtih melted mozzarella on top. Then I added the roasted tomatoes with basil and it was YUMMY!!
By nunat99us_7358331
Los Angeles, CA
on October 27, 2009
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Ina, you are the best. I have made so many of your recipes and you never fail to disappoint me.
This recipe takes the cheapest tomatoes (Roma and made them into delicious morsels.
By susie6505_12136778
West Chester, 75
on September 09, 2009
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I saw the same show and started out at 275, but then looked up the recipe here and noticed the 450, BUT set my oven at 400 for 25 to 30 minutes and they came out just fine. Excellent and sooo easy!
By renorose_5103178
Harleysville, PA
on September 06, 2009
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Another Ina winner. Simple to do, loaded with flavor and versatile. Fabulous use for many of the plum tomatoes in my garden.
By carswell_randy_...
Arlington, VA
on September 05, 2009
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I just saw Ina make this recipe on television and she said that the tomatoes roast at a low temp (270 F for 2 hours. This recipe say 25-30 minutes at 450 F! Did anyone have a problem with the rapid, high temp process?
By Elise Rew
accomac, VA
on August 31, 2009
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I've had tons of Romas and have made this recipe so many times. I used glass pyrex to cook them and then after they cooled i put in quart containers and froze--they are wonderful that way. I've done 10 quarts!!
By balleninc_11887802
Orange Park, FL
on August 30, 2009
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I made these at my sister in laws urging, and I must say they were so good I almost licked the plate. My husband couldn't stop talking about these little gems. I will try what a another reviewer suggested and toss with pasta and fresh basil.
By Annapolis Chef
annapolis, MD
on August 22, 2009
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I had over two dozen, good regular tomatoes. They were about the size of baseball, not beefsteak, which are the size of a softball.
I think the trick is to follow her instructions to core and seed the inside. This means take a spoon and shovel out the entire middle - not just the seeds in the gills of the tomato. I mixed all the ingredients and put them in a huge stainless mixing bowl and tossed. I took each out, shook it to get off any liquid, and placed it on a large glass cake pan (not aluminum which does not work well with tomatoes!. I then sprinkled chopped basil on them and gave a spritz of the olive oil cooking spray I have.
It came out wonderfully! Put it on a fresh baguette with some mozzarella from the Amish market.
By Chefette Chris
Phoenician Desert
on August 21, 2009
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Oh my gosh...this reminded me of the smells of the kitchens in Italy when we last visited. This was so wonderful. I used the remaining tomatoes on my lavosh with onions, bacon, olives and mozzarella, parmesan...MMMM GOOOD! Thanks Ina.
By mkcmcgowan_12007503
Mechanicsburg, 78
on August 08, 2009
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When I saw this on the show, Ina put Basil with it. I didn't see it in the recipe. I made it with the basil and it was wonderful. I never have made a Ina recipe I didn't like, except the Coconut cake--which I overbeat!
Mary Kate