Here’s another easy vegetable roasting idea. A friend had talked about roasting tomatoes, and I did some research (ie I googled ‘making roasted tomatoes’) and found a recipe on Gwyneth Paltrow’s blog Goop. I adapted the recipe way back when, and have just been sort of winging it since then.
Of course if you want you can put salt and pepper on them (allthough they come out awfully salty without that), olive oil and even some seasoning like oregano.
1. Preheat the oven to 130°C if you have a fan oven, 140°c if not. I think that’s about 275°F – 300°F. All ovens are slightly different so if you notice your tomatoes burning right away turn it down. They will be a bit burnt at the end, but this is after cooking a while.
2. Cut smaller tomatoes into quarters. Large tomatoes I cut into half and then each half into three. I don’t like any sort of juice leftover in my tomatoes so if you can make them into fairly small wedges it helps.
3. Lay them on a baking sheet covered with foil. Put them skin side down.
4. Let cook for around 2.5 hours. I don’t even bother turning them.
I like doing this because it’s easy, and if you have any leftover tomatoes sitting in the fridge and no use for them you can just roast them up and eat them as a snack. I’ve also put them in salads and sandwiches.
Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy.
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