Oven-Roasted Tomatoes

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(4 reviews)

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Recipe Review

I actually didn't think these were as good as the batch of slow-roasted tomatoes I made about a month ago, following a recipe in The Improvisational Cook. For that batch, I roasted the tomatoes at a higher temperature (325, I think) for less time (~3 hours). The tomatoes were chewier and sweeter, but they were also larger, which probably makes a difference. Still, that was an easier, faster recipe, just as tasty, and no need to peel the tomatoes first.

Also, I froze those tomatoes. These could probably be frozen as well, though Keller doesn't say so.

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