Oven-Roasted Plum Tomatoes

Finding good plum tomatoes at the supermarket can be challenging, but fear not! Roasting them in the oven is a game-changer, as it concentrates their flavor and eliminates any unwanted mealiness. The result is a gorgeous, versatile ingredient that can be used immediately in various dishes, such as sauces, pilafs, soups, or vegetable recipes. You can even store them in the fridge or freeze them for later use. With a little olive oil, salt, and pepper, you can transform ordinary plum tomatoes into a delectable and useful culinary gem. This recipe also provides alternatives for using canned tomatoes or different tomato varieties, making it incredibly adaptable to suit your preferences.

Total Servings: 4

Total Time: About 1 hour (largely unattended)

INGREDIENTS:

• 2 tablespoons extra virgin olive oil, plus a little for greasing the pan
• 2 pounds plum tomatoes (about a dozen), cored and cut in half lengthwise
• Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. Preheat the oven to 325°F (165°C). Grease a large baking sheet or roasting pan with a little olive oil to prevent sticking.
2. If desired, scoop the seeds out of the tomatoes and place them on the baking sheet or pan, cut side down. This step is optional, as leaving the seeds in will not significantly affect the roasting process.
3. Drizzle or brush the tomatoes with the 2 tablespoons of olive oil, ensuring they are evenly coated. Season the tomatoes with salt and freshly ground black pepper to taste.
4. Roast the tomatoes in the preheated oven until they start to char slightly and shrink, which usually takes about 30 minutes. There’s no need to turn the tomatoes during roasting.

VARIATION:

• Oven-Roasted Canned Plum Tomatoes: If fresh plum tomatoes are not available, you can use canned plum tomatoes instead. Drain a 28- or 35-ounce can of plum tomatoes, reserving the juice for other recipes. Proceed with the roasting steps as mentioned in the recipe.
• Oven-Roasted Everyday Tomatoes: This method works well with various tomato varieties such as heirloom, beefsteak, or hothouse tomatoes, especially if you want to enhance imperfect ones. Core the tomatoes and halve them around the equator instead of lengthwise. Squeeze out the seeds and proceed with the roasting steps.
• Oven-Dried Tomatoes: For a more intense tomato flavor, omit the olive oil, salt, and pepper. Preheat the oven to 225°F (110°C) and set 2 wire racks on top of 2 rimmed baking sheets. Place the tomatoes, cut side down, on the racks. Leave them in the oven for approximately 2 hours, rotating the baking sheets halfway through. Cooking times will vary depending on your desired level of doneness: 2 to 3 hours for soft but somewhat shriveled tomatoes (use them immediately), at least 4 hours for shriveled and mostly dry tomatoes (refrigerate for a few days), or 6 or more hours for dark, shriveled, and dry tomatoes (refrigerate, store in a jar in the pantry, or freeze for longer storage).

With these delicious oven-roasted plum tomatoes at your disposal, you can elevate your dishes and add a burst of concentrated tomato flavor to your favorite recipes. Enjoy their versatility and rich taste in a variety of culinary creations.