Super Sweet, Concentrated Roasted Romas
This dish is almost as versatile as it is delicious. When left in the oven long enough, Roma tomatoes become luscious and almost jam like in the middle, while retaining their beautiful toothsome structure on the outside. Use these beauties on their own as a side dish, or process them into dips and sauces for a hit of concentrated, deep tomato flavor.
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, finely minced
- 1/4 teaspoon kosher salt
- 10 Roma tomatoes, cut in half lengthwise
Preheat oven to 275 degrees. In a medium bowl, stir together olive oil, thyme, garlic, and salt. Toss tomatoes in mixture until coated. Place tomato halves cut side up on baking sheet. Spoon remaining oil mixture over tomatoes.
Transfer baking sheet to oven and cook for 2 1/2 hours, depending on size of tomatoes. Remove from oven and cool completely.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.