Oven-Roasted Tomatoes

Name: Oven-Roasted Tomatoes
Yield: makes 6 to 8 cups
Ingredients: 4 pounds small plum or pear-shaped tomatoes such as Roma; Olive oil, for drizzling; Kosher salt

January 24, 2012

Cooks' Note

If the skins are not to be used in the dish, roast the tomatoes cut side down and remove skins after the tomatoes are slightly cooled. If you want the charred flavor of the tomato in the dish, roast cut side down and leave the skins on after roasting.

Recipe notes

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