With summer in full swing, it’s time to enjoy all the gorgeous summer vegetables from the backyard or local farmers’ market. Tomatoes , the star of the season, are found in all kinds of summer recipes . While a perfectly ripe tomato can’t be beat, slow-roasting tomatoes is the […]
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With summer in full swing, it's time to enjoy all the gorgeous summer vegetables from the backyard or local farmers' market. Tomatoes, the star of the season, are found in all kinds of summer recipes. While a perfectly ripe tomato can't be beat, slow-roasting tomatoes is the perfect trick to keep up your sleeve to maximize flavor and texture of any tomato year-round. Add them to angel hair pasta for an easy dinner or use in place of fresh tomatoes to take bruschetta to the next level—they're sure to be a hit!
Does roasting tomatoes make them sweeter?
Slow-roasting tomatoes allows for their natural sugars to concentrate and intensify in flavor. You might find that it adds some sweetness to the tomatoes, making slow-roasting the perfect trick to coax deeper flavor from tomatoes that are "out of season" or not quite ripe.
How do you know when roasted tomatoes are done?
The tomatoes should look shriveled and juicy without absolutely falling apart. Look for signs of bursting or split skins to know that the heat of the oven is doing its part.
What kind of tomatoes should I use?
Any type of tomato can be slow-roasted, so use what is available. Cherry and grape tomatoes are the perfect size to roast whole. Medium-sized tomatoes, like Roma tomatoes, should be quartered. Larger tomatoes, like beefsteak or heirloom varieties, should be cut into 2-inch pieces.
Do all slow-roasted tomatoes taste the same?
Small varieties like cherry or grape tomatoes will become tender and sweet before practically melting in your mouth, all while keeping their bright acidity. They're flavorful enough to eat on their own or as a picnic side. Roma tomatoes have a more mellow flavor and a sturdier texture. They benefit from a little more seasoning, like garlic or herbs, to bring out their flavors. Roma tomatoes make a great, hearty base for sauces or tossed into cooked pasta.
- Preheat the oven to 300º.
- If using Roma tomatoes, cut lengthwise into quarters; leave cherry tomatoes whole. Arrange tomatoes in an even layer on the pan; drizzle evenly with olive oil, turning slices or stirring cherry tomatoes to coat. Sprinkle evenly with kosher salt and pepper.
- Tuck garlic cloves and thyme sprigs in and around the tomatoes, if you like. Bake until the tomatoes are shriveled and just beginning to burst, 90 minutes.
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