280418 Fri Oct 21 15:07:11 -0700 2005 7 31 Home Cooking 0 1489683 Why? I don't know, but I just have a hankering to roast some. Can I just put them on a roasting pan in the oven and take them out off when they look done? what can you do with them? Fri Oct 21 15:07:11 -0700 2005 0 cheapskate 1 1489688 Yummy roasted tomatoes! The sick thing is I really hate tomatoes. The less like an actual tomato, the better... that being said, I like what oven roasting does to them... Suggestion #1: Oven Cured Slice your tomatoes into 6ths or 8ths, evenly distribute on a baking sheet. Season heavily with kosher salt and fresh cracked pepper. Drizzle with olive oil. Lay bunches of fresh thyme over the slices and slowly bake in the oven at 225 for like 2-3 hours. Best "faux" sundried tomatoes ever... great on salads or especially with goat cheese. Works great with cherry tomatoes and grape tomatoes, too. Suggestion #2: Pre-Salsa Use a paring knife to cut out the stem, then score a shallow "X" in the base. Rub each tomato with some olive oil, season with salt and pepper, then roast in a HOT 450 oven until the skin begins to peel away from the "X" and the whole thing begins to brown. From this point, the tomatoes can be reasonably easily peeled and can be used in sauces, salsas, etc. I fully intended to offer another suggestion but had to leave my desk for a couple of minutes and lost my train of thought... If I think of another block buster, I'll add it back in. Basically- Small pieces= slow roast Whole fruits= hot to char Always rub with some oil, always season before roasting. Hope that helps you out Fri Oct 21 15:28:22 -0700 2005 1489683 0 jdherbert 1 1489695 when i roasted some tomatoes a while back (basically using technique no. 1, below), i did a bunch of things with them. if you're going to roast low and slow, don't forget to pour off and save the juice to use for dressings and sauces. do this a lot at the beginning, and they stop exuding liquid after a while. also you might want to line your baking pan with foil for easier cleanup. i made a halibut that was stuffed with roasted tomatoes, with a simple pan sauce of roasted tomato juice and butter. i made roasted tomato & corn risotto with some corn stock i had lying around. salads, sandwiches, on pizza would be good. i froze a bunch and plan to use them this winter to enrich lamb shanks, pot roast, and the like. Fri Oct 21 16:09:36 -0700 2005 1489683 0 queue 1 1489698 are you looking for juicy or chewy/dry?? if juicy and saucy...this might help: i've never tried to link a page to one of these posts, so forgive me if this fails...i ran across this recipe (via chowhound??) for spicy roast chicken with tomatoes and marjoram on epi (i've tried to link it below)and this is where the fun began... One of the reviews said 'forget the chicken and just do the tomatoes' that's what i do...i've cooked loads of toms this way in the past couple of months. just cut up, squeeze out some of the juice/seeds (if you want) stir up in a big bowl with some olive oil, s&p, smashed garlic, and herbs you want and then spread out on a jelly roll pan. cook at about 350-400-450 depending on how big you cut them up. stir once in a while. i cook for about 45 mins to an hour. if we want protein with it i just mix with sauteed chicken (or just throw some cut-up chicken bits in for the last 20 mins). yummy! use any kind of toms, from cherry to plum to slicers; just try to get pieces around the same size. the first time i made these my husband polished off a big serving, got up, went into the kitchen, and about two mins later called back into the dining room in his best innocent voice "do you mind if i finish these tomatoes, honey?" heh heh they were already gone and i knew it. i had made a huge pan, too. Link: http://www.epicurious.com/recipes/recipe_views/printer_friendly/108245 Fri Oct 21 16:18:34 -0700 2005 1489683 0 amyamelia 1 1489737 Below are San Marzano tomatoes that I slow-roasted this season. Roasting really concentrates the flavor; some can taste like candy. Some were pretty dry and caramelized while others were still a little juicy and acidic. I used the Bouchon method and am forgetting if the oven was at 200F or 250F, but in that general range. Lined my pans w/ foil. Sliced tomatoes in half lengthwise and placed cut side up. Drizzled *generously* w/ EVOO, sprinkled w/ S&P and fresh thyme. Roasted for 2-3 hrs., basically til they were as dried as I wanted. Rotate pans once in a while and make sure they don't burn (since the sugars can caramelize). Once they are cool, place tomatoes and any pan juices into jar, cover w/ oil. Can store this way in fridge for about 10 days. They can also be frozen (I don't think you need oil for this) for about 3 months. Use for tapenade, tomato "pesto", sandwiches/panini, braises, pizza, possibilities are endless... Image: http://i2.photobucket.com/albums/y45/btdoan/IMG_2833.jpg Fri Oct 21 21:18:56 -0700 2005 1489683 0 Carb Lover 2 1489802 To be safe, should probably roast in a non-reactive pan. (I've done it on foil before too, but the acid bleaches the foil and I always worry that I've ruined my tomatoes.) Sat Oct 22 21:02:12 -0700 2005 1489737 0 Funwithfood 3 1489844 Hmmm...I didn't have a problem w/ the acid bleaching the foil. Photo below was before they entered the oven. I thought about the reactive issue, but figured if it was OK for Thomas Keller, it would be fine for me too! :-) Makes cleanup a whole lot easier... Image: http://i2.photobucket.com/albums/y45/btdoan/IMG_2829.jpg Sun Oct 23 16:19:31 -0700 2005 1489802 0 Carb Lover 4 1489854 Mine are not Romas, which have very little juice. I usually roast the miscellaneous tomatoes from my garden; Carmellos, Donas, Yellow Brandywine, etc. These are full of juice. Last time I roasted them in my half sheet baking pans and they totally cleaned up the patina in those pans! It may not affect the flavor, but when you are roasting tomatoes that you have nurtured from infancy in your own garden--the stakes (pun intended) are much higher! Sun Oct 23 18:08:17 -0700 2005 1489844 0 Funwithfood