Question on oven roasted tomatoes and accompaniments
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?
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.
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.
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.
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.