Roasted tomatoes add a whole new level of flavor to your favor sauce based dishes. We’re showing you several methods and comparing how they differ from sun-dried tomatoes.
Roasting tomatoes in the oven brings out the best in them – a rich flavor well suited for many recipes or eating on their own. There are different methods to oven roasting tomatoes, which will give you different results. You may wonder what the difference is between roasted tomatoes and sun-dried tomatoes.
After all, many recipes call for baking homemade sun-dried tomatoes rather than actually laying them out in the sun to dry. Sun-dried tomatoes are actually salted and cooked at a low oven temperature for 10 or more hours until most of the tomato juices are dried up. They are more toothsome and chewier than roasted tomatoes.
Another term you may have come across when searching for roasted tomatoes is ‘tomatoes confit’. The term confit means “to preserve”. Basically, this is when you cook a food slowly for a long period of time in order to preserve it. Tomatoes confit and roasted tomatoes are similar, in that they are both usually drizzled with a fat (such as olive oil) and herbs before baking, but differ in the oven temperature and length of time at which they’re cooked.
Tomatoes confit bake at a lower temperature (usually around 300°F) for 1-2 hours or more. Roasted tomatoes generally bake at a higher temperature, closer to 400°F, and for a shorter time, around 30 minutes to 1 hour. Tomatoes confit recipes often call for smaller grape or cherry tomatoes kept whole, whereas roasted tomatoes usually use plum tomatoes, sliced in half. Both methods yield a comparable result – a reduced, flavorful tomato.
This roasted tomato recipe brings the natural sweetness out of the tomatoes, which is delicious on pizza, a baguette, a sandwich, tossed in a salad or blended in spaghetti sauce. Really, the options are as endless as your imagination goes.Print
- 12–15 plum tomatoes (such as roma), halved lengthwise, with stems, cores and seeds removed
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves, minced
- 1 Tbsp. minced fresh herbs (i.e. thyme, rosemary, oregano or basil)
- 1 tsp. salt
- 1/2 tsp. black pepper (or to taste)
- Preheat oven to 375°F.
- Place the tomatoes on a baking sheet lined with parchment paper or a silicone baking mat, cut side up.
- Drizzle with olive oil.
- Sprinkle with minced garlic, herbs and salt and pepper.
- Place in oven and bake for 40 minutes.
- Increase the oven temperature to 400°F. and continue roasting for approximately 20 minutes, or until beginning to caramelize. Allow to slightly cool; serve warm.
- Store in an airtight container in the fridge for 5-7 days or in the freezer for 6 months.