In making roasted tomatoes, one needs to consider several different options.
There is a quick method and a slow-roast method. The consensus in the culinary world is that you leave the skin on; your goal is to caramelize and reduce the liquid in the tomato, concentrating the flavor and then adding the tomato to the many recipes available.
This example uses plum or Marzano-type tomatoes; larger tomatoes may take more time. Wash and clean the tomatoes and cut them in half. Prepare a shallow baking dish or rimmed baking sheet by either brushing it with olive oil or spraying it. If you are not averse to using aluminum, use it to line the pan that you have selected. Alternatively, you may use parchment paper; if doing so, do not brush or spray the tomatoes. Instead, dip the tomatoes’ skin side into oil. In either case, place the tomatoes, cut side up, into the roasting pan.
- Heat oven to 425 F.
- Drizzle olive oil over the halved tomatoes on the roasting pan.
- Optional: Sprinkle salt, pepper, garlic, oregano, thyme, or rosemary over the tomatoes. Place the roasting pan in the oven.
- Check after 45 minutes for caramelization.
- You should see browning on the tomatoes’ tops and wrinkling of their skin at this point. If needed, cook an additional 15 minutes. Then, turn off the oven and crack the oven door for an additional 15 minutes, allowing tomatoes to cool down.
- Proceed to use the tomatoes according to the recipe you have chosen.
- Heat oven to 275 F.
- Prepare the tomatoes as in the quick method.
- Roast tomatoes for 2 or more hours, checking for caramelization; continue to cook as needed and let rest for 15 minutes, as in the quick method. Proceed to use the tomatoes according to the recipe you have chosen.