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Oven Roasted Roma Tomatoes
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- #55943
Roasted tomatoes are soo underrated! These oven-roasted wonders are great on their own, but also make an incredibly flavorful substitute for regular tomatoes in most dishes. Try them with fresh mozzarella, basil, and balsamic for a twist on classic caprese salad!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
12 Roma tomatoes
olive oil
2 tablespoons white granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
chopped fresh thyme, optional
directions
Heat oven to 300 degrees F.
Slice Roma tomatoes in half lengthwise, gently remove the seeds with your fingers and lightly brush the cut tops of the tomatoes with olive oil.
Place the tomatoes, cut side up, in a single layer on a cookie sheet that has been lined with non-stick foil.
In a small bowl, mix remaining ingredients (except the optional thyme). Sprinkle some of the mixture lightly over each tomato half. You may also sprinkle a tiny bit of chopped fresh thyme over them.
Bake the tomatoes in the oven for 3-4 hours or until they are nicely browned on the edges.
Use immediately or let cool completely and place them in freezer storage bags in your freezer for later use.
When you want to use your Romas, thaw them in the refrigerator and heat them, covered with a paper towel on a microwave safe plate, for a few seconds at a time on 70% power in the microwave until they are warm.
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Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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