Roasted Tomatoes
Salted, olive-oil roasted tomatoes turn tender and jammy, ready for pastas, sauces, toasts, or anywhere you want a savory boost.
Prep 15 min · Cook 1 hr 30 min · Total 1 hr 45 min · Makes about 2 cups
Ingredients
- 2 cans peeled whole tomatoes, drained, halved, and seeded, or about 15 whole fresh plum tomatoes, peeled, halved, and seeded
- Kosher salt
- Extra-virgin olive oil, for drizzling
- A few sprigs of fresh herbs, such as rosemary or thyme, optional
Directions
Set your oven to 300 degrees F (150 degrees C), and cover a rimmed baking sheet with parchment paper. Lay the tomatoes on the sheet in 1 layer, sprinkle them with salt, then give everything a drizzle of olive oil. If you’re using herbs, scatter them over the top. Slide the pan into the oven and roast for 1 to 2 hours, until the extra juices are gone and the tomatoes are a little dry on the outside but still soft and moist inside. Remove and discard the herbs, if needed.