There are many different ways to roast tomatoes, but each recipe takes several hours to process, so it's best to cook this dish only on weekends or on special occasions. Roasting the tomatoes will deepen the flavor; Grilled tomatoes go well with seafood, antipasto platter (Italian lettuce), and other grilled vegetables. What's more, the nature of tomatoes that lose their water content when roasted makes them suitable for use in baked goods such as bread or quiche (a French specialty made from wheat flour, a savory version of tarts).
Ingredients
Roasted Tomatoes with Rosemary and Thyme (Thyme)
- 450 grams of tomatoes
- 2 tbsp. quality olive oil
- 1 clove of garlic, peeled and thinly sliced
- 8-10 sticks of fresh thyme
- A few sprigs of fresh rosemary
- Coarsely ground salt and black pepper, for added taste
Balsamic Roasted Tomatoes (Balsamic Roasted Tomatoes)
- 10 fresh plum tomatoes
- 8 cloves of garlic, coarsely crushed
- 80 grams of caster sugar (granulated sugar, but not powdered sugar)
- 4 tbsp. basil leaves (basil), shredded
- 4 tsp. oregano leaves, chopped
- Good quality balsamic vinegar
- Coarsely ground salt and black pepper, for added taste
Slow Roasted Tomatoes:
The amount is up to you––adjust the amount of oil and spices used to match the amount of tomatoes used
- Roma tomatoes/plum tomatoes
- Extra-virgin olive oil
- Coarsely ground salt and black pepper
- Fresh basil (basil) leaves, shredded
Roasted Tomatoes in Bulk
- 6.8 kg of fresh peeled tomatoes
- 80 ml extra-virgin olive oil
- 12 cloves of garlic, not peeled
- 2 tsp. fresh thyme, chopped (or 1 tsp. dried thyme)
- Coarsely ground salt and black pepper, for added taste
Step
Method 1 of 4: Roasted Tomatoes with Rosemary and Timi
Step 1. Preheat the oven to 165ºC
Step 2. Pour the olive oil into the roasting pan
Add the garlic, thyme, and rosemary. Season with salt and freshly ground black pepper to give it flavour.
Step 3. Cut the tomatoes lengthwise, in half
Place the tomato pieces in the roasting pan; First stir the tomatoes in the oil mixture in the bowl, then place the tomatoes flat against the bottom of the bowl. Arrange so that the tomatoes do not pile up.
Step 4. Bake for two hours
Tomatoes are ripe when the sides have shriveled up and are all tender. Cooking times vary depending on the type of tomatoes used, so make sure you always keep an eye on the roasting process.
Step 5. Serve warm
If roasted tomatoes are to be used in other dishes, follow the instructions provided. If stored, store in a closed container in the refrigerator for two to five days.
Method 2 of 4: Balsamic Roasted Tomatoes
Balsamic roasted tomatoes are cooked without the use of oil.
Step 1. Preheat the oven to 140ºC
Place two baking trays lined with parchment paper side by side.
Step 2. Cut each tomato lengthwise, in half
Then again cut each half of the tomato so that it becomes a quarter of the tomato.
Step 3. Line up the tomato pieces on top of the roasting pan without stacking them
Step 4. Make the toppings for the tomatoes
Combine the garlic, sugar, basil, and oregano in a small bowl. Add a few drops of balsamic vinegar for flavor.
Step 5. Season with salt and freshly ground black pepper
Step 6. Coat each tomato slice with all the spice mixture
Step 7. Put it in the oven to bake
Bake for 2 1/2 hours. The tomatoes are ready to be removed from the oven when the sides are starting to shrivel and become slightly dry.
Step 8. Serve warm
If you don't use it right away, store it in the refrigerator.
Method 3 of 4: Slow Roasted Tomatoes
These slow-roasted tomatoes have a very intense flavor. These roasted tomatoes can be used in other grilling recipes, as there isn't much water left in them after the first roast.
Step 1. Preheat the oven to 120ºC
Step 2. Place a metal grill rack on top of a roasting pan or other similarly sized heat-resistant container
Step 3. Cut the tomatoes lengthwise, into half
Step 4. Place the tomato pieces along the metal rack
Unlike the previous recipe, this time place the tomato slices with the flat side facing up, and the rounded side down.
Step 5. Apply a generous amount of olive oil
Sprinkle salt and pepper on top for flavor, and sprinkle basil leaves as well.
Step 6. Put it in the oven
Bake for 4-5 hours. The tomatoes will become very shriveled and look very wrinkled.
Step 7. Remove from oven
Let it cool down on a metal rack. These tomatoes can be served warm or cold. If you want to store it, put it in the refrigerator in a closed container, making it into a sheet that is sealed with parchment paper. Roasted tomatoes can be stored this way for up to 2 weeks.
Method 4 of 4: Roast Tomatoes in Bulk
This recipe is perfect for when you are serving roasted tomatoes to a large crowd, or when you have a large stock of tomatoes.
Step 1. Peel the tomatoes
Because of the large number of them, it is recommended that you do it with the help of several people.
It's a good idea to wear gloves when peeling tomatoes to prevent the acid levels in the tomatoes from damaging the sensitive skin around your nails
Step 2. Preheat the oven to 200ºC
Step 3. Cut each tomato diagonally, in half
Remove the seeds by gently squeezing the chopped tomatoes.
Step 4. Drizzle olive oil on the bottom of the roasting pan
Spread the oil using your fingers or a brush all over the bottom of the container.
Step 5. Place the tomatoes in the roasting pan, with the flat side facing down
Keep it arranged so that the tomatoes don't pile up on top of each other.
Step 6. Sprinkle the garlic and thyme over the tomato pieces
Step 7. Put it in the preheated oven
Bake for 45 minutes. Carefully remove the roasting pan from the oven. Drain any liquid that comes out during the baking process, then put the container back in the oven.
Step 8. Lower the oven temperature to 150ºC and bake for another 2 hours
Every half hour, remove the grill pan from the oven and drain the liquid that comes out during the baking process. The tomatoes are ready when they are caramel in color and no longer oozing liquid.
Step 9. Boil the accumulated tomato liquid in a saucepan on the stove
When the liquid has reduced by a quarter, pour a tablespoon of the tomato juice over the roasted tomatoes and garlic in a bowl.
Step 10. Season with salt and pepper, then serve
Alternatively, you can store it in the refrigerator in a closed container for two to five days.
Tips
- It's important to use high-quality olive oil, as the oil will absorb a lot of the tomato's flavor, and the tomatoes will absorb a lot of it too.
- You can change the spices used to your liking. Other spices that you can consider using are chile, sumac, cumin, sage leaves, etc.
- Roasted tomatoes can be stored for up to 6 months in a frozen state. Defrost in the refrigerator or add directly to dishes to be baked (such as quiche or stew).
- Never place tomatoes that are to be roasted close together––tomatoes need sufficient space to roast properly and to allow the flavors to permeate, as tomatoes will release a lot of liquid during the roasting process.
