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Question on oven roasted tomatoes and accompaniments

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jameshig Jul 19, 2010 08:37 PM

Does anyone have a good recipe they use for oven roasting tomatoes (what temp, how long, what to roast with the tomatoes) in the oven.

Also, what do you cook with the tomatoes?

What type of tomatoes do you use?

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  1. m
    morwen RE: jameshig Jul 20, 2010 06:36 AM

    I use plum and/or paste tomatoes. I don't use a recipe. I slice the tomatoes in half, stem to bottom. Paste and plums are oval in shape so slice across the broadest part of the oval to expose the seed and gel chambers. Remove the snot and seeds. Lay cut side up on a rimmed cookie sheet. Sprinkle with minced garlic, oregano, basil (or fresh herbs of your choice), salt, pepper, and drizzle with olive oil. I do them in a slow oven (250F) and let them go for a few hours, checking on them regularly. I like them when they've become very shriveled and are starting to caramelize a little. You can do them at a higher temp if you want to hurry, just watch them closer. Remove from oven, allow to cool, and pack what you're not going to use immediately in snack baggies, label, date and freeze. Pour the juices that have accumulated in the pan into a little bowl and proceed to gorge with a really good bread.

    Uses: Toss with pasta and olive oil as is or dress it up a little with more herbs and cheese. Top pizza. Slip in sandwiches. Add to soups. Mince and add to salads, all kinds of salads. Use as a garnish for poultry ( or toss some in with the drippings when making a pan sauce). Puree and use as a sort of pesto or spread, or mix with sour cream and mayo for a dip. The uses are endless. I freeze about a gallon container's worth of these in snack baggies to see us through the winter.

    1. k
      karykat RE: jameshig Jul 20, 2010 09:45 AM

      I do a similar thing except that I'm using regular tomatoes from our farmers market. I'm sure I get more juice that way so it probably takes longer to roast than with the plum tomoatoes. I put some sprigs of thyme among the tomatos and garlic cloves.

      One thing is critical: use a baking pan with a rim. I forgot to tell my aunt that and she roasted tomatoes and ended up with a lot of tomato juice on the oven floor that burned!
      I line my baking sheet with foil first. I freeze them in containers with the juice. Then when I want to use the tomotoes for sauce, I boil them down a little with some fennel seed to concentrate the flavors. Depending on our whims, we combine with black olives, meatballs, cooked chicken, sausages or mushrooms, for over spaghetti. Good on baguettes too.

      1. c
        coolfoodie RE: jameshig Jul 20, 2010 11:33 AM

        I use plum tomatoes, cut lenghtwise into 3 or 4 slices. I place them on a rack which is over a cookie sheet in a very slow oven. Set the oven as low as it'll go - I set mine lower than the lowest marked temp on the dial. I use a freestanding thermometer and try to keep the temp between 120 and 130. I leave them in all night, and if the tomatoes are really juicy, sometimes even longer. When they're the consistency I like, I pack them in jars and pour good quality olive oil over them and store in a dark cabinet. You can use the oil later - pasta salad with fresh and dried tomatoes, feta, olives, basil - and the tomatoes have so many good uses on their own.

        1. Cherylptw RE: jameshig Jul 20, 2010 06:36 PM

          I use whatever tomatoes are available. If I use the large tomatoes, I halve them, remove the core and squeeze out the seeds, then cut into wedges or large dice if I'm going to use in a sauce. I put them onto a parchment lined baking sheet which has been sprayed with non stick cooking spray, drizzle with a little olive oil, s & p, maybe some thyme. Sometimes I'll toss a few garlic cloves and an onion wedged on the sheet with the tomatoes. Roast for 25 minutes or so on 325F. degrees, stirring halfway through.

          I also love to roast cherry or grape tomatoes till caramelized then mash together and spread onto toasted french bread slices, top with a blue cheese and walnuts then run it under the broiler for a few minutes.

          1. v
            Val RE: jameshig Jul 20, 2010 06:54 PM

            You might try this one...grape or cherry tomatoes...garlic....olive oil...chicken...marjoram (and I 've used fresh basil nicely here also)...this is an astounding and easy recipe:

            http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: Val
              l
              lexpatti RE: Val Jul 21, 2010 05:03 AM

              agree, very fantastic recipe!

            2. pdxgastro RE: jameshig Jul 21, 2010 12:09 AM

              Marcella Hazan has a recipe where you roast cherry tomatoes and they break down into this great pasta sauce.

              1. mcel215 RE: jameshig Jul 21, 2010 01:53 AM

                Nigella Lawson has a recipe where you slice cherry/grape tomatoes in half, drizzle with olive oil, salt and pepper. Place them in a pre-heated 450 degree oven and shut the oven off after putting the tomatoes in. Let sit in the oven overnight or eight hours and use as a spread on bread or over pasta. It's on my short list to try this summer.

                1. Gio RE: jameshig Jul 21, 2010 03:50 AM

                  My method for drying tomatoes is to use plums, sliced in half, drizzled with EVOO, sprinkled with sea salt, black pepper, and herbes de Provence. Roast at 200F oven for 4 or 5 hours, until dry and shriveled. Store in a jar with EVOO in fridge for a couple of weeks...if they last that long. Chopped they enhance many dishes, especially sauteed sliced zucchini and/or yellow squash.

                  1. b
                    bear RE: jameshig Jul 21, 2010 04:22 AM

                    Mine is from Gourmet, very simple and similar to morwen and Gio. It's hardly even a recipe. Don't go too heavy on the garlic, though. I also freeze them if they last, and always toss with fresh basil right before using. They are a great simple summer dish warmed and tossed with penne and parmesan.

                    http://www.epicurious.com/recipes/foo...

                    3 Replies
                    1. re: bear
                      j
                      jvanderh RE: bear Jul 22, 2010 11:24 AM

                      Do you guys seriously remove the goop surrounding the seeds? That's where all the flavor is.

                      I do mine completely plain, in a low (185-250) oven and freeze them. Just cut them in halves or quarters and lay them out on a greased cookie sheet.

                      1. re: jvanderh
                        g
                        guster4lovers RE: jvanderh Jul 22, 2010 12:05 PM

                        I was just about to chime in with the same point! If you know anything about Heston Blumenthal, he does extensive research on food chemistry; he discovered (and was the first to write it up in a scientific journal) that the inside juices and seeds have the most "tomato" flavour of the entire tomato.

                        I'm also surprised that people are suggesting roasting cut side up. To get the maximum caramalisation, I ALWAYS roast cut side down.

                        As to the "recipe" I use, I generally only use heirloom tomatoes from our farmer's market, ideally with part of the vine attached (and always included in the pan). I use a cast iron pan, and liberally coat the bottom with extra-virgin olive oil, then put the tomatoes in cut side down, and use a sharp knife to make several cuts in the flesh (to make skinning easier later). I also crush 3-4 cloves of garlic and throw in some thyme and rosemary, and then throw them into a hot oven (400-450, depending on the ripeness of the tomatoes - the more ripe, the less hot it needs to be). I generally throw in basil near the end of cooking (last 15 minutes), because it is too delicate to survive the full duration of high heat with any of its flavour intact.

                        It depends on the tomatoes, but usually it takes me between 30-40 minutes. You know they're done when the skin easily pulls away and a knife inserted in the largest part of the tomato encounters no resistance.

                        Then, the most crucial thing is what happens next. You skin the tomatoes and remove the cores and any other bits you don't like the look of, including all the garlic and the herb stems (most of the thyme and rosemary will have separated from their woody stems, or you can easily do so at this point). Reserve it ALL in cheesecloth to the side. DO NOT throw anything away! Finally, squeeze all the juicy goodness out of the cheesecloth. I occasionally leave it tied to the hood of my oven and allow it to drip for a few hours if I'm not happy with the amount of juice I was able to get out. You can even leave it to drip in the fridge overnight to get the most out of it.

                        Don't skip that last step. There is a lot of goodness in those bits, and they'll super-charge your tomatoes in their final application.

                        1. re: guster4lovers
                          b
                          bear RE: guster4lovers Jul 22, 2010 04:44 PM

                          No, I just cut off a bit of the stem end and cut them in half. Delicious. Amazing deeply sweet tomatoey flavor..like a cross between sun dried tomatoes and perfect summer fruit, only so much more complex. The garlic adds a wonderful dimension.

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