I’ve had a pretty tumultuous history with tomatoes. Lots of seedy, mealy slices in my sandwiches that get slid right out after a couple bites. Or those godawful gushers in my salads that I just sneer my nose at and refuse to eat altogether. But thankfully, after thirty-some years on this planet, I’ve finally made my peace with them. Just so long as they’re blasted to hell in the oven with lots of oil and salt.
I’m not sure I’ll ever not gag when I chomp down on a raw cherry tomato, but I’m happy to finally be able to capitalize on one of summer’s best treasures. Despite being a bonafide Hater, you can find roasted tomatoes in my fridge all season long. Usually they’re reserved for toast in the morning, but sometimes when I’m feelin’ fancy I’ll blend them in a food processor to make sauce for pizza or pasta. You can freeze the sauce to enjoy over the winter, too, when you start missing those vibrant tastes of summer.
It still amazes me how throwing tomatoes into a pan with next to nothing on them transforms those gooey little balloons into something completely different. Something sweet, acidic and versatile in utility.
To quote My Neighbor The Pastry Chef ™, “That caramelization, tho.”
Oven Roasted Tomatoes
1 pint cherry tomatos
OR 5-6 ripe vine tomatos
- Preheat oven 350 degrees. Meanwhile, prep tomatoes for roasting. For cherry tomatoes, remove the tops and slice in half. For vine tomatoes, I like to use a strawberry huller to nip the tops off before slicing. Be sure not to go too thin, otherwise they’ll get a lil too crispy on their round trip to Mordor.
- Arrange sliced tomatoes on a baking tray lined with parchment paper. For cherry tomatoes, just throw that shit in the pan. Drizzle generously with olive oil, then sprinkle even more generously with salt.
- Roast for ~30 minutes, or longer, until everything starts looking shrively, caramelized and delicious.