This is a perfect side dish or addition to an antipasto platter, hot pasta with parmesan or salad greens. They also freeze beautifully. These oven-roasted roma tomatoes have a concentrated flavor like a sun-dried tomato with less cost. You can use home grown, or even those flavorless store bought tomatoes; I've had great success with both!
Our gorgeous roma plant was struck with late blight, so I had to salvage over 2 quarts of green tomatoes and pickle those (I smell a future blog post). The rest of my ripened romas were perfect candidates for oven-roasting.
Oven-Roasted Roma Tomatoes
- 2 lbs roma tomatoes, halved lengthwise
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- olive oil
Preheat oven to 325. In a baking dish, or sheet pans lined with parchment, lay romas cut side up in one layer. Drizzle with olive oil, and lightly sprinkle with salt and sugar. Bake for 45-60 minutes until caramelized and dehydrated.
Cool and eat or store in the fridge or freezer. They keep in the refrigerator for about a week. You can also store them refrigerated and covered in olive oil like sun-dried tomatoes. You can also freeze them in small quantities for later additions to stews or pasta sauces.