Roasted Roma Tomatoes
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
The Martha Stewart Show, January 2011
- 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
- Preheat oven to 375 degrees.
- 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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