Oven Roasted Tomatoes With Olive Oil
Prep time
Cook time
Total time
This recipe is really a very loose set of instructions. The key, here, it to truly focus on the ingredients.
Nice tomatoes, sea salt, and really fantastic olive oil will make this simple dish remarkable. Your cooking time will vary depending on the size of your tomatoes. With a golf ball sized tomato, your cook time may be only three hours and with a baseball-sized one, it will be closer to five.
I encourage you to taste- starting at about 2 hours. I love these best when the skin is chewy and a bit brown at the edges but the insides are totally soft and stewy.
I usually do 7 to 10 lbs at a time. 5 lbs will yield one quart.
Nice tomatoes, sea salt, and really fantastic olive oil will make this simple dish remarkable. Your cooking time will vary depending on the size of your tomatoes. With a golf ball sized tomato, your cook time may be only three hours and with a baseball-sized one, it will be closer to five.
I encourage you to taste- starting at about 2 hours. I love these best when the skin is chewy and a bit brown at the edges but the insides are totally soft and stewy.
I usually do 7 to 10 lbs at a time. 5 lbs will yield one quart.
Author: Sabrina Modelle, The Tomato Tart
Serves: 1 quart
Ingredients
- 2.5-10 lbs of tomatoes. I usually do 7 or 8 lbs at a time.
- Sea Salt
- Extra virgin olive oil
Instructions
- Line baking sheets with parchment paper and arrange tomatoes cut side up. Sprinkle generously with sea salt. Brush with lots of extra virgin olive oil.
- Roast in 250ยบ F oven for 2-5 hours depending on the size of the tomatoes and desired doneness. Rotate the baking sheets every hour or so for even cooking and caramelizing.
- Once cool enough to handle, pack into clean mason jars and cover with olive oil. Will keep in the fridge for two weeks or in the freezer for at least six months.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/oven-roasted-tomatoes-olive-oil/