Every season we say the same thing, “we can’t wait to jar our plum tomatoes”. Every season we do the same thing, “Nonna, can you please jar our tomatoes?”
We just do not have the time to deal with the abundance of San Marzano plum tomatoes that we harvest all at once. These past few seasons we discovered oven roasting them. It is a quick, easy way to ensure not a single tomato goes to waste. Anyone can execute this recipe with ease.
Roasted tomatoes taste great alone, on top of a crusty piece of bread or mixed into a pasta Primavera. I hope our readers will share their favorite uses with us.
Here’s How To Do It
Simply slice each plum tomato in half lengthwise. Then place the cut halves onto a lightly oiled baking pan cut side up. We season ours with some dried herbs (from our garden of course), garlic powder and a touch of grated Parmesan cheese. Of course, you can roast them plain as well.
Next, place the pan into an oven set to 400 degrees. You can slow roast them at a lower temperature as well for an even more intense flavor. We usually roast at 400 degrees because it is much quicker. Check on them often because cooking times depend on thickness of the tomato halves.
The tomatoes are done when they look like the ones in the picture above. Look at those nice charred edges and super concentrated flavors!
Note, in the summer we use our grill and BBQ a lot. I often roast tomatoes on the grill to keep from heating up the house too much. Instead of a baking pan I use a sheet of heavy-duty foil (well oiled) placed on the top rack of the grill or away from the coals if using a BBQ.