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Ingredients
- 4 lbs small plum tomatoes
- olive oil
- kosher salt
Method
- Preheat the oven to 350°F.
- Cut the tomatoes in half lengthwise and remove the seeds.
- Drizzle with olive oil and lightly salt; toss to coat.
- Place on baking sheets lined with parchment paper, cut side up*.
- Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350°F, depending on the size of the tomatoes.
- Remove from oven and set aside to cool.
- *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
- If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.
