tomatoes that are just ripe, not overripe. Use plum tomatoes, or medium
sized tomatoes. Wash then peel and seed the tomatoes, then remove the
interior flesh so that you're left with the thick, outer flesh. Quarter
the tomatoes, and lay them seeded side down, on a parchment or silpat-lined,
rimmed baking sheet. Sprinkle pieces lightly with coarse salt, drizzle
generously with olive oil (they should be well-coated).
Store roasted tomatoes in the refrigerator for up to 2 weeks, covered with olive oil.
Roasted tomatoes are
cooked slowly, and fall somewhere between slowly grilled tomatoes and
“sun dried” tomatoes on the “doneness” scale. They are dense and
luscious, with highly concentrated, intense flavor – yet they are quite
moist and may be used as a side dish or an accent or topping for bread
or any grilled food, or as an ingredient in various recipes from pasta
to soups or appetizers. Sometimes, when tomatoes aren’t at their best
(such as in wintertime), roasting them will make them much more
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