I adore oven roasted tomatoes because the flavour intensifies so much through the process, and it’s my best way to turn any excess I have into something preserved.
An easy method
I love to roast them at 150°C for about 1.5 – 2 hours, but if I’m in a
hurry, I just whack them in the oven at 180°C for about 35 minutes.
I bake them with sprigs of fresh thyme and a sprinkle of sea salt flakes. Occasionally I will scatter over a few dried chillies or add garlic to the pan to roast alongside them.
Try the very easy and fool-proof recipe.
What you can do with them
Once the tomatoes are cooled you can then use them in a variety of ways:
I love them as a simple salad with goat’s cheese and rocket with my favourite vinaigrette. Check out this gorgeous picture gallery to see an example of what it will look like.
I like to substitute the red wine vinegar with a berry infused variety to give it a touch of sweetness. Maple syrup also works well. They are fabulous tossed through any salad.
I blend them into a sauce using my stick blender. It’s as easy as that! Check out this gorgeous picture gallery to see an example of what it will look like.
I use this delicious sauce to add to pasta and, stored in a jar, it will last a couple of weeks in the fridge. If you need to preserve it longer, it freezes very well.
3. Add to your favourite meals
Roasted tomatoes add such an incredible depth of flavour to things like a mac ‘n cheese. One of my favourite recipes is for a slow roasted tomato tart with caramelised onions and Gruyere.
There are hundreds of other amazing uses like in sandwiches, on bruschetta, on pizza and with eggs.
Go on, give them a try.