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Roasted Roma Tomatoes

December 24, 2011
by Jackie Garvin
roasted roma tomatoes final 003

Between tomato seasons, when it’s hard to find vine-ripened tomatoes, you can rely on Romas.   Next to cherry-type tomatoes, they will have the most flavor of any store-bought tomato.  Nothing beats a tomato that’s been home-grown, but, we don’t  always have them.     You can take an ordinary, run-of-the-mill Roma tomato, roast it and turn it into something quite incredible.   Roasting intensifies the flavor.  Romas hold up to roasting since they have a lower water content.  They don’t fall to pieces during the cooking process. Roasted tomatoes look quite lovely on a buffet.   Serve them warm or at room temperature.     Garnish with chopped basil just before serving.

 

Roasted Roma Tomatoes

Wash and slice tomatoes in half lengthwise.  Place on a large prepared baking sheet covered in aluminum foil and sprayed with non-stick spray.  Drizzle with olive oil and sprinkle on your favorite seasonings.  I prefer to use 4-1-1.    Toss to make sure everybody’s coated.  Rearrange everybody in a single layer cut side up.

Roast in a 400 degree oven for about 1 hour or until the tomatoes have collapsed and most of the liquid has cooked out.

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5 Comments leave one →
  1. Sandra Davis permalink
    January 18, 2012 1:54 am

    Yummy, I love roasted veggies!

    • January 18, 2012 8:21 am

      Sandra,

      It’s amazing what roasting can do to less-than-wonderful fresh Roma tomatoes. I love to fix these between tomato seasons! :)

  2. Mary permalink
    April 17, 2012 11:58 am

    What an ingenious idea!! Love it! I am picturing sprinkling some mozzarella and diced, browned bacon on top at the end!!! YUM!!

    • April 21, 2012 4:10 pm

      Mary,

      Mozzarella and diced bacon would be a great addition. I’ve mixed bread crumbs and Parmesan cheese to sprinkle on top, also. :)

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