Photo: Roasted Tomatoes Recipe
Ingredients
- 24 plum (Roma) tomatoes, halved lengthwise
- Sea salt, preferably gray salt, and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil, plus more for storing
- 2 tablespoons herbes de Napa, crushed, recipe follows
- 1 clove garlic minced
Directions
Preheat the broiler. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel and chop tomato halves roughly into a salsa cruda.
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By kznadalin_2747708
Wrightwood, CA
on June 24, 2009
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1. The temperature of the oven (so I set mine at 450?
2. Clear cook time - the recipe says 6 hours, but the directions say 15 - 20 minutes. (I tried going for 10 minutes under the broiler, 10 minutes of cooling, and then tossed with balsamic vinegar to add to a salad - it was good!
Considering I wasn't too sure about the cook time, etc., it turned out well. I would have gone for 5 stars if these details were clearly stated, and if a hyperlink to the herbes de Napa was available without searching the site.
By jennymai72_4072058
Salt Lake City, UT
on March 09, 2008
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I used fresh basil, thyme, rosemary and garlic. I served them on a wedge salad with maple bacon and blue cheese - the tomatoes really stood out!
By suefood_2736830
camarillo, CA
on August 18, 2005
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These tomatoes are so good. Easy to do, you can crush and heat over pasta, make soup, etc. Great taste.
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