Oven-Roasted Tomatoes

Use these tomatoes in salads, on sandwiches, in pasta or anywhere you want a rich, pure tomato flavor.

Slideshow: Terrific Salads

  • Servings: MAKES ABOUT 2 CUPS

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  • 2 pounds fresh plum tomatoes—peeled, quartered lengthwise and seeded
  • Fine sea salt and freshly ground white pepper
  • Confectioners' sugar, for dusting
  • 2 teaspoons thyme leaves
  • 1 tablespoon extra-virgin olive oil

How to make this recipe

  1. Preheat the oven to 200°. Arrange the tomato quarters in a single layer on a rimmed baking sheet. Sprinkle lightly with salt, white pepper and confectioners' sugar. Scatter the thyme leaves over the tomatoes and drizzle with the oil. Bake the tomatoes for about 1 hour, or until very soft. Turn the tomatoes, baste with their juices and bake for about 1 hour longer, or until meltingly tender. The tomatoes should remain moist and soft. Remove from the oven and let cool.

Make Ahead

The cooled tomatoes can be refrigerated in their juices for up to 2 days.

Contributed By Published March 1999

487654 recipes/oven-roasted-tomatoes 2013-12-06T23:39:57+00:00 Eric Lecerf fall|summer|roasting|french|side-dishes|make-ahead|vegetarian march-1999,eric lecerf,french food,oven roasted tomatoes,side dish,tomato recipe recipes,oven-roasted-tomatoes 487654

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