The Very Versatile Roasted Tomato

by David Latt
Print Email

roastedtomatoAlways on the hunt for an easy to make ingredient, I discovered roasted tomatoes a few years ago. With several left over after a dinner party, I decided a little experimentation was in order. I discovered that roasted tomatoes served up countless uses and, because they freeze well, they can be pulled out at the last minute and added to soups, stews, and sauces.

Incredibly versatile, roasted tomatoes work as a side dish as well as the basis for sauces. Cold, they can be tossed with cucumbers and onions for a salad. Peeled and chopped, they add body and flavor to stews, soups, and pastas.

Ripe and over ripe tomatoes work best. If you shop at farmers' markets, keep an eye out for discounted tomatoes. This week at the Santa Monica Farmers' Market, tomatoes were selling for $2.50 - $3.50/pound, but the over ripe ones were priced at 60 cents/pound.

When they're roasting, tomatoes give off a clear liquid. The flavor is pure essence of tomato. The liquid can be used separately to flavor a simple pasta or as a final basting on a grilled meat. The wonderful chef, cookbook writer, and founder of Fra'Mani, Paul Bertolli was famous for hanging tomatoes in cheese cloth and capturing the clear tomato water that he called "the blood of the fruit."


Roasted Tomatoes

Yield: 4 servings
Time: 90 minutes

Ingredients

3 pounds ripe tomatoes (washed, stems removed)
Olive oil
Sea salt and pepper

Method

Preheat the oven to 350 degrees. Place the whole tomatoes on a Silpat sheet or a piece of aluminum foil on a baking tray. Drizzle with olive oil and season with sea salt and pepper. Roast for 90 minutes. When the tomatoes are removed from the pan, be certain to spatula off all the seasoned olive oil and tomato water. That liquid is full of flavor. Spoon it over the tomatoes.

The tomatoes can be served as a side dish with other vegetables, pasta, and grilled meats.

 

David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook

Add comment


Security code
Refresh

Restaurant News

Breakfast at the Barlo Kitchen
Los Angeles
by Lisa Dinsmore

barlologo.jpgBreakfast is my favorite meal of the day. Especially a hot one. Sometimes cereal or a muffin is all I have time for, but those are mere sustenance. They don't make getting out of bed worthwhile. I...

Read more...
The Waffle House
Southern States
by Ann Nichols

sign.jpg The Waffle House is sort of the unofficial flower of the Southern Interstate exit. Driving North from the Gulf Coast on I-65 for the past two years, I have seen the yellow signs blossoming in...

Read more...
Autumn in New York
New York
by Michael Tucker

chicken-wings-300x300The weather turned yesterday.

The air was suddenly, blissfully free of the sodden end-of-summer heaviness and the scent of August — that heady perfume of sixteen million sweaty feet in sandals —...

Read more...
R+D Kitchen and M Cafe
Los Angeles
by David Latt

newcafes.jpgYabu, Il Fornaio and Musha are my favorite restaurants. They have great food and they're comfortable and affordable. I'd go to them every week if I could. Having said that, without realizing it,...

Read more...