Oven roasting is a great way to evaporate water and concentrate flavors. It can add depth and complexity to an otherwise simple ingredient, and vegetables offer great opportunities to experiment. In this cooking video, I show you a technique I use to make oven roasted tomatoes - which end up being similar to sundried tomatoes. The process is very simple. I'll use these roasted tomatoes in sauces, vinaigrette s, as a garnish, or even by themselves with a bit of cheese and cracker. It’s also a really great technique to use when they are not in season, and the tomatoes need a bit of help in the flavor department.
To Make Roasted Tomatoes:
- Clean and deseed the tomato, by removing the top and bottom, cutting it in half and pulling out the seeds
- Place the halves with the exposed side facing up in a baking dish
- Drizzle with olive oil, salt and pepper
- Place in a 250 – 300 degree oven for 45 minutes to an hour, or more importantly, until the tomatoes have broken down and much of the water has evaporated out
- Let cool, and use as desired
These tomatoes make a great vinaigrette when blended with some olive oil and vinegar, or can be use to make tomato sauce, or flavor other dishes.