Oven Roasted Roma Tomatoes
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Serves/Makes: 24
Ready in: 2-5 hrs
- 12 Roma tomatoes
- olive oil
- 2 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- chopped fresh thyme, optional
Heat oven to 300 degrees F. Slice Roma tomatoes in half lengthwise, gently remove the seeds with your fingers and lightly brush the cut tops of the tomatoes with olive oil. Place the tomatoes, cut side up, in a single layer on a cookie sheet that has been lined with non-stick foil. In a small bowl, mix remaining ingredients (except the optional thyme). Sprinkle some of the mixture lightly over each tomato half. You may also sprinkle a tiny bit of chopped fresh thyme over them. Bake the tomatoes in the oven for 3-4 hours or until they are nicely browned on the edges. Use immediately or let cool completely and place them in freezer storage bags in your freezer for later use. When you want to use your Romas, thaw them in the refrigerator and heat them, covered with a paper towel on a microwave safe plate, for a few seconds at a time on 70% power in the microwave until they are warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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