roast tomatoes

roast tomatoes

This is one of those things that you can vary your cooking time to match your schedule. I think they taste best of cooked at lower temps for longer. The flavour is more intensely tomato without the more caramelized action of shorter higher temp cooking.

1kg (2lb) smallish tomatoes, halved lengthwise
2 teaspoons sea salt flakes
3 teaspoons sugar

1. Preheat your oven to 150C (300F) if you have time or 200C (400F) if you’re in a rush.

2. Place tomato halves cut side up on a baking tray lined with baking paper.

3. Combine salt and sugar with a little black pepper and scatter over the tomatoes.

4. Bake for 1 1/2 – 2hrs if using the slow method or 30 – 50 minutes if fast tracking.

5. Eat straight away or store in the fridge covered with a little olive oil for up to a couple of weeks.

prepare ahead?

Yes! Will keep for a few weeks or longer in the fridge. Place in an airtight container and cover with good quality olive oil.

variations for fun

Feel free to double or halve this recipe. Just keep the tomatoes in a single layer on your baking tray. If you need to spread them over two trays just bake on different shelves in the oven, swapping over half way.

garlic -pop a head of garlic on the tray to roast with the tomatoes. Peel the cooked cloves and scatter in with the tomatoes.

thyme – scatter some sprigs of thyme over the tomatoes before baking.
rosemary – scatter some sprigs of rosemary over the tomatoes before baking.

chilli – either roast some whole chillies in with the tomatoes, or mix in some chilli powder or dried chilli flakes with the salt & sugar mixture. I’d start with 1/2 – 1 teaspoon chilli..

whole – if you have some nice cherry tomatoes on the vine.. just pop them in the oven whole without the sugar & salt mixture.

problem solving guide

bland – the quality and ripeness of your tomatoes will make a difference – so use the best you can get your hands on. If the flavour isn’t there, cooking for a little longer may help, or try some more salt.

too salty – Dilute with some more olive oil. Or balance with a little more sugar.

too sweet – add a little more salt to balance the flavour.

short on time – leave the tomatoes whole and ‘fast roast’ them by placing on a tray under a hot grill (broiler) for 10-15 minutes or until a little softened. Or just serve raw tomatoes drizzled with a good olive oil.

leftover potential

Great! Will keep in the fridge for a few weeks. Use in salads, sandwiches or anywhere a little tomato flavour burst would work.

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