CIA Recipes

Oven-Roasted Tomatoes – Print This Recipe

Yield: 10 Servings

• 4 lb 8 oz/2.04 kg Roma tomatoes
• 3 fl oz/90 mL extra-virgin olive oil
• 1/2 oz/14 g minced garlic
• 1/2 oz/14 g minced shallot
• 2 tsp/2 g basil chiffonade
• 2 tsp/2 g chopped oregano
• 1 tsp/1 g chopped thyme
• Salt, as needed
• Ground black pepper, as needed

1. Remove the cores from the tomatoes and cut into the desired shape (halves, quarters, wedges, or slices). Arrange in a single layer skin side down on a rack over a sheet pan.
2. Combine the oil, garlic, shallots, basil, oregano, and thyme. Season with salt and pepper. Drizzle or brush this mixture over the tomatoes and turn carefully to coat them. Make sure that the skin side is down before roasting.
3. Roast in a 275°F/135°C oven until the tomatoes are dried and lightly browned, 1 to 1 1/2 hours.
4. The tomatoes are ready to serve now or use as an ingredient in another dish, or they may be cooled on the racks and stored, covered, under refrigeration.

Recipe taken from: The Professional Chef, 9th Edition