Back in the day, both our mom’s used to make breaded tomatoes. Seemed to be a popular side dish when we were young; one that you don’t see much anymore. I tried making them a couple of times as an adult . . . but they tasted like cooked tomatoes with some soggy bread! However, since I’ve began roasting them, we have added them to our list of everyday side dishes. (Check out our menu for Sautéed & Steamed Salmon over Veggie Quinoa and Roasted Grape Tomatoes.)
Roasting is also a way to preserve an excess of tomatoes. The process intensifies the tomato flavor and the resulting fruit is good on pizza, on sandwiches, in salads, soups, pasta sauce, etc. They will keep in the refrigerator for 4 to 5 days, or up to 8 months in the freezer.
Roasted Tomatoes
A bunch of tomatoes, any variety
Olive oil
Kosher salt
Coarsely ground pepper
Several garlic cloves, optional
Chopped fresh herbs of your choice (such as basil and oregano), optional
1. Cut tomatoes. If you’re using small romas, grape or cherry tomatoes, just cut in half; quarter anything larger and remove at least part of the seeds.
2. Place tomatoes and garlic cloves in a large bowl and drizzle with enough olive oil to just coat; sprinkle with salt, pepper, and sugar. Lightly toss together, coating everything.
3. Arrange tomatoes (and garlic cloves, if using) in a single layer, skins down, on a cookie sheet lined with foil or parchment paper.
4. Baking options:
a. For a quick roast: 350 - 400° for about 15 to 30 minutes (depends on the size; I roasted the grape tomatoes, pictured above, for just about 20 min. @ 350°). This removes just a little liquid leaving a less juicy and flavorful tomato with a little bit of caramelization.
b. For a slow roast: 300° for from about one (1) hour until tomatoes shrivel and edges start to turn brown and most of the liquid around the tomatoes has caramelized.
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