Roasted Plum Tomatoes are delicious and versatile:
- As a side to broiled or pan roasted fish.
- In pasta dishes.
- Also good to eat with mozzarella or for goat cheese and tomato crostini or in a sandwich.
- As a flavor enhancer when added to vegetable soup.
- You can also put them through a food mill for a smooth tomato sauce.
So great to have Roasted Plum Tomatoes on call to use in a variety of dishes. They last for one week in the frig.
You can still find local plum tomatoes at the farmers markets and the price is right. You may not even have to let them ripen this time of the year.
Roasted Plum Tomatoes © Karen Lee 2013
- 12 ripe plum tomatoes, washed and dried
- 2-3 tablespoons extra virgin olive oil
- ½ teaspoon salt mixed with 1/8-teaspoon cayenne pepper
- 2-3 cloves of garlic, sliced, green stem removed if any
Drizzle a small amount of olive oil in a stainless steel skillet or a shallow roasting pan. The skillet you choose should be big enough so the tomatoes have a little space between them.
Slice the tomatoes in half lengthwise with a serrated knife and put them in the skillet cut-side up. Do not over crowd. Drizzle with extra virgin olive oil. Season with salt and cayenne. Insert a sliver of garlic in each half.
Roast at 300° for 1-3 hours or until they have shriveled a little, are soft, and are a little brown on the bottom but still holding their shape.
This recipe can be adjusted to a small amount or a large amount of tomatoes. The more tomatoes you have in the oven the longer they will take to finish roasting.