Slow-roasting tomatoes in the oven caramelizes and concentrates their flavor. The process takes a little time (a couple of hours in the oven) but it’s all hands-off time so you can pop them in the oven and do something else while they cook. As they roast, the water in the tomatoes will evaporate, they’ll shrink in size and turn brown along the edges. And the most important part is that the flavors will concentrate. When you take a bite, they will be a little crispy on the outside but still juicy on the inside and they will pack an intense tomato punch.
- Serve them on crostini with crumbled goat cheese and pine nuts
- Use them in an antipasto platter with assorted cheeses, olives and prosciutto or salami
- Toss them into pasta dishes or pasta salads
- Add them to salads for a flavor boost
- Top sandwiches or burgers with them; a grilled cheese or BLT are both excellent options
- Chop them up and add them to omelets or frittatas
- Stuff chicken breast with them or use them as a topping for steak
- Stir them into grain dishes like couscous, rice pilaf or quinoa
Season the tomatoes lightly with salt and pepper (the flavors will concentrate as the tomatoes cook so go light on the salt).