What to do with roasted tomatoes. - layer on a burger or BLT - lay on a crostini with goat cheese - add to salads, pastas,frittatas - blend in blender with stock and a splash of cream, the heat to make soup - arrange on rounds or squares of puff pastrym sprinkle with grated parmesan or gruyere and bake at 400 F for 15 mins until golden
Roast with a few sprigs of thyme in a cast iron pan at 400F. When you pull the skillet out of the oven, add a handful of olives and a rumble of feta. Return to the oven for a few mins. Then serve in the skillet with cr usrt bread to mop up the juices.
- Roma tomatoes as many as you want
- Olive or canola oil
To slow roast your tomatoes, preheat the oven to 250F. To roast them more quickly turn the ovEn to 400 F. Cut the tomatoes into quarters or halves lengthwise and lay them on a rimmed baking sheet. Drizzle them with oil and toss. Gently with you hands to coat the tomatoes well.
Sprinkle with salt and roast 4 to 6 hrs. At 250 or 1 hr at 400. Cool and. Store. Along with the juices . And oil that have collected in the bottom of the pan - in a sealed container in the fridge.