Roasted Tomatoes

If you like those yummy crusty, gooey, sweet, tart edges from a pan of lasagna-oven roasted tomatoes are the thing to try.

Plumb or paste tomatoes work better because of the lower water content.  I still add the regular tomatoes if I have them, only to use them up if there is a huge quantity.



Slice off the top/core of the tomato.
Don't worry about the skins.
Quick squeeze of the seeds into a bowl or sink.
Cut the squeezed tomato into quarters.
Throw into colander to drain while you work on the rest.

Place the quartered tomatoes in a thick layer in a rimmed sheet pan or any low sided pan for the oven.

Drizzle about 1/3 Cup cheap balsamic vinegar over.  Don't waste expensive balsamic on this project.

Drizzle either all olive oil or a combo of vegetable and olive oil over.

A good bit.  3/4 Cup +/-

About 325'. 

What happens is the liquid in the tomatoes evaporates but the oil keeps them gooey.  Just keep watching them, let the steam out of the oven once in a while,  until they cook down and down to where you like the taste.  Sometimes I stir them during this process.  It takes a long time.....hours and hours and hours.

Depending on how many pans your doing.  I did 6 pans and it was a good 6 hours of cooking time.

We slather the stuff on good crusty bread, put into tomato sauces, stir into hot pasta, hot grilled sandwiches with cheese....

I placed into the small 8 oz / 4 oz plastic containers and into the freezer for future use.  But flat freezer bags work just as well to save on freezer space.