Roasted Roma Tomatoes

Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.

  • Yield: Makes 6 cups

Source: The Martha Stewart Show, January 2011

Ingredients

  • 8 cups Roma or plum tomatoes, halved
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 1/2 cup olive oil
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup chopped garlic

Directions

  1. Preheat oven to 375 degrees.

  2. Place all ingredients in a large bowl; mix to combine. Spread tomato mixture evenly in a large baking dish and transfer to oven. Bake for 15 to 20 minutes and mash, using the back of a spoon or a potato masher. Return to oven and continue to bake until soft and juicy, 15 to 25 minutes more.

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