Whole Roasted Tomatoes

When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew, and Spiced Tomato Soup.

  • Yield: Makes 10 cups
Whole Roasted Tomatoes

Source: Everyday Food, April 2010

Ingredients

  • 8 pounds plum tomatoes (about 45)
  • 6 sprigs thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

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