Of course, in-season tomatoes are the preferred choice, but in the dead of winter—in our neck of the woods—it’s near impossible to source them. So roasted tomatoes become a good choice because it’s the best way to boost flavor from an otherwise bland vegetable.
After purchasing six locally grown slicing tomatoes for grilling purposes, we happened to be the recipient of additional slicing and small heirloom tomatoes. Not wanting any of those to go bad, I opted to roast all of the ones given to us, which we then used on some cooked pasta, OMG, so good!
If you’re not going to use them right away, the tomatoes will keep in an air-tight container for up to 5 days in the refrigerator or for up to 6 months in the freezer
- 3 lbs. ripe plum or slicing tomatoes
- ¼ cup extra-virgin olive oil
- 1 Tbsp. chopped fresh thyme
- 3 garlic cloves, finely chopped
- Position a rack in the middle of the oven and preheat the oven to 400 degrees.
- Stem the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon.
- Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic.
- Roast for 60 to 75 minutes, or until starting to caramelize.
- Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired.
- 6 medium-size firm tomatoes (about 2 1/4-lb. total)
- Coarse salt
- 1-1/2 Tbsp. red-wine vinegar
- 3-1/2 Tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- 1 small shallot, minced
- Freshly ground black pepper
- 1 Tbsp. chopped fresh flat-leaf parsley; more whole leaves for garnish
- Prepare a grill by adjusting it so that the grate is 4 to 5 inches from the-flame or heat source.
- Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds).
- Remove the green stem from the tomatoes but don’t core them. Cut each tomato in half horizontally. Gently loosen the seeds with your fingertips. Turn the tomato over and shake to discard any loose seeds.
- Sprinkle the cut side of the tomatoes well with salt. Set them cut side down on a wire rack and let them drain for 30 minutes. In a bowl, whisk together the vinegar, 3 tablespoons of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper.
- Lightly oil the drained tomatoes with the remaining 1/2 tablespoons olive oil. Arrange them cut side down on the grate and grill (turning halfway through) until the skins begin to blister and soften, 6 to 10 minutes.
- Just before serving, add the chopped parsley to the vinaigrette. Transfer the tomatoes from the grill to a platter and drizzle with the vinaigrette. Garnish with the parsley leaves and serve hot, warm, or at room temperature.