Delicious tomatoes in the dead of winter? Why, yes – roasting fresh ones is the key.
Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season (or store-bought) tomatoes? Well, look no further! I have found that roasting Italian (or Roma or plum) tomatoes concentrates the flavor and brings out their beautiful deep red tones. It’s easy to do, and can be done earlier in the day – and then the finished tomatoes can be held at room temperature.
These tomatoes are a key ingredient in my Roasted Tomato and Arugula Salad (in A Well-Seasoned Kitchen®) – and make a simple salad look sophisticated and beautiful!
- 8 plum tomatoes
- 1 teaspoon chopped rosemary
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 4 teaspoons extra virgin olive oil (or more if tomatoes are very large)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
- Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
- Roast for 45 minutes. Set aside to cool.
Make ahead: Tomatoes can be roasted earlier in the day and kept at room temperature until serving.