Roasted Tomatoes and Onions on Toast Recipe on Food52 (2024)

FAQs

Do you roast tomatoes skin side up or down? ›

Cut tomatoes in half, and scoop out seeds and pulp, if desired. Spread about half the oil on a nonstick baking sheet that will accommodate the tomatoes without crowding. Put tomatoes on sheet, skin side up, and distribute garlic and thyme among them; drizzle with remaining oil and salt.

And like I said earlier, when you can't eat winter tomatoes, roast them for a much tastier option. Research shows that cooking tomatoes comes with extra health benefits. Heat processing enhances the nutritional value of tomatoes since it increases the availability of lycopene, one of the main antioxidants in tomatoes.

As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor. These little guys are totally irresistible! Make sure you roast a big batch – you'll find endless ways to use them.

No peeling or coring needed. Just clean, cut, roast, process, and freeze or use immediately. This delicious sauce can be used in any recipe that calls for tomato sauce.

Before roasting

Olive oil (obviously) and salt to start with. Then, herbs like oregano, fennel (less is more with this one) and thyme and a little chopped chilli (fresh or dried) to taste. Roast whole garlic cloves alongside which will perfume the tomatoes and are gorgeous spread on toast afterwards.

The main reason roasted tomatoes end up soggy is because they are overcrowded on the pan.

Tomatoes can be part of your overall produce intake because of their healthful nutrients and compounds, such as lycopene, beta carotene and vitamin C, all of which act as antioxidants and exert anti-inflammatory effects in the body.

Tomatoes are not high in sugar, and neither are carrots. Tomatoes, similar to carrots, are considered a non-starchy vegetable in meal planning for diabetes. This means that the amount of naturally occurring sugar is minimal in a serving.

Transfer the tomatoes and the oil to glass jars or other airtight, well-sealed, nonmetal containers. Store refrigerated for up to 1 week.

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top. Yummy!

Why do you add sugar when cooking tomatoes? ›

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

Roasted tomatoes can be stored in the refrigerator in an airtight container for 2 weeks. To freeze the tomatoes, place them on a wax paper-lined sheet pan or plate in the freezer. Once they are frozen, transfer them to an airtight bag or container up to 2 months.

Roast for 5 hours. Remove and let cool. Pour the contents of the trays, including the olive oil and juices, into freezer bags. Store in the fridge, covered for 3 days or in the freezer in freezer bags for 4 to 6 months.

If you don't have fire-roasted tomatoes on hand, definitely don't attempt to char your own. The truth is, regular canned tomatoes will work fine as a substitute. You can even add a pinch of smoked paprika to make up for it.

Thank you!

Ripe tomatoes should be kept stem side up, at room temperature and away from sunlight. Eat them within a few days for best taste. Overripe tomatoes develop very red flesh and are soft to the touch. Refrigerate to get about 3 more days of freshness.

Slice tomatoes in 1 cm rounds and arrange them side-by-side on the oiled baking rack. Brush about a tablespoon of olive oil onto the tomatoes and sprinkle with pepper. Place the sheet in the middle rack of the oven and slow-roast the tomatoes for 5-6 hours.

Yes, you can leave skin on tomatoes when making sauce! Just use a food processor to transform whole tomatoes into sauce. This saves lots of time from having to boil the tomatoes first to loosen the skin enough to peel. We also figure keeping the skins on retains all the vitamins and minerals that the skin contains.

They do not cook down like the tomato flesh. The skin also becomes bitter. On the other hand, tomato skin is loaded with lycopene, a nutritious antioxidant. If you want to keep the skins, consider running your cooked recipe through a food mill – if practical.