Roasted Roma (or plum) Tomatoes
A tomato recipe in November? It’s not even close to tomato season. No, I haven’t lost my mind.
Every year about this time, I crave the taste of summer. It must be the short days and the cold nights.
I love few things more than a perfectly ripe tomato eaten only with a sprinkling of salt. I’m big into canning and preserving, so in September, I roasted a couple of trays of roma tomatoes with the intention of using them throughout the winter. They didn’t even make it to Halloween. Since we’re a long way from tomato season I picked up some plum tomatoes at Whole Foods last week to see how they would roast up. You know what? They were pretty darn delicious.
Roasting the tomatoes concentrates the flavor and adding a little bit of brown sugar brings out the sweetness and helps to caramelize the tomatoes. And let’s be honest- tomatoes in November need all the help they can get. Toss them into pasta, add to a beef stew, or put them in a grilled cheese (my favorite). You’ll be surprised at how delicious these tomatoes are.Print
- 10–12 roma tomatoes, halved (quartered if really large)
- 1/4 cup olive oil
- 2–3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 300F degrees.
- Cover a sheet pan with tin foil. Arrange tomatoes, cut side up, in a single layer. Drizzle with olive oil. Sprinkle with garlic, sugar, salt and pepper.
- Roast for about 2 hours until the tomatoes are concentrated and start to caramelize.
- Cool to room temperature.
- If not using the tomatoes right away, store the them in your fridge for up to three days.
- Otherwise, freeze for later use. To freeze, line tomatoes in a single layer on baking sheet lined with parchment paper. When frozen you can pack them into plastic bags or a smaller airtight container.