Roasted Roma Tomatoes

Rating: 3.3 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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

The Martha Stewart Show, January 2011

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Recipe Summary test

Yield:
Makes 6 cups
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Ingredients

Directions

  • Preheat oven to 375 degrees.

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  • 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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Reviews (3)

10 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Martha Stewart Member
Rating: Unrated
09/05/2011
I am eliminating the salt and sugar... should be delicious with fresh picked tomatoes from my garden. Will serve over organic whole wheat cappellini and fresh grated parmesan.
Martha Stewart Member
Rating: Unrated
04/06/2011
I thought it was entirely TOO sweet.Looked beautiful. Had to throw it away.
Martha Stewart Member
Rating: Unrated
01/19/2011
On the show they used 1/4 cup of salt. I thought that was quite a bit but here they're listing only 2 Tbl. Which is correct? Also there's no cream listed in the ingredients for the Bechamel as was demonstrated. Again, should it contain cream and if so, how much?
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