Roasting concentrates the flavor of tomatoes as it softens their texture. We specifically like to roast plum tomatoes because they retain their shape when roasted, making them better suited for our sandwiches. That is just one of the ways we use them, though. At Mangia, toasted tomatoes find their way into dishes in almost as many ways as roasted peppers do: soups, sandwiches, salads, pasta sauces. We also roast cherry tomatoes. We call them “oven-burst,” because that is just what happens to them. They are tasty, too.
To Roast Plum Tomatoes
20 red or yellow plum tomatoes
3 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Wash the tomatoes and half them lengthwise, from bottom to top. In a large bowl, combine the tomato halves, olive oil, salt, and pepper to taste and toss to coat the tomatoes. Place the tomatoes, cut side up, in one later on a large baking sheet and roast until the edges start to caramelize, about 35 minutes. Let cool on the baking sheet. Store in a covered container in the refrigerator for 1 week.
To Roast Cherry Tomatoes
Toss 2 pints of cherry tomatoes in the seasoned oil, but do not halve them. Roast them on a baking sheet in a 400 degree F oven until they swell and the skin starts to burst about 20 minutes. Let cool on the baking sheet. Store in a covered container in the refrigerator for 1 week.
