Cheap to sweet ROASTED TOMATO simplicity

I splurged on some cheaply priced Roma TOMATOES and simply roasted them until they gave me the sweetness I deserve.

I guess, I've been getting slightly impatient
with the lack of great flavourful tomatoes lately.

Yes, of course...
the greenhouse tomatoes are quite acceptable.

We are very fortunate to at least have this very good choice
of fine vine tomatoes grown in our Canadian greenhouses.

I am, however watching the seasonal calendar eagerly for our
turn to have garden tomatoes waiting at our doorstep.

Tomatoes bring back very memorable moments for me.
Last September, along with my dearest hubby, my brother and sister-in-law...
we were thrilled with joy of experiencing one of the...
small street market store in a beautiful North Western part of Sicily.

photo credit goes to my sis-in-law Maria

These vivaciously bright fruits were surrounding
us with their very inviting aromatic splendour.

photo credit goes to my sis-in-law Maria

The best ones I get back here in Montreal...
only because I've been spoiled just a little...
are from my in-law's typical proud Italian garden.  
Many years ago...
I too, had a somewhat interesting garden layout...
moreso filled with flowers though.
I remember when we had just bought our house with its vast backyard,
an existing in-ground swimming pool and just a few flowers.

Right away, my humorous and sometimes narrow minded father-in-law
quickly offered to suggest we fill up that pool with earth and get
those vegetable plants feeding the neighbourhood.
My physical double-take gesture to that remark gave him a very direct and
stern non-verbal response which showed a very unattractive part of me.
I believe that day he realized who his son had married ;0)
How could anyone even remotely suggest doing such a destructive
de-facing of our first home's garden.  Especially since our slightly
naive purchase of the house had so much to do with that pool.
This great big hole in the ground was after all going to create a
huge part of the summer memories to come.

As the years went by, I realized my thumb to be a little greener
than I had given myself credit for.
With time, I had built it up to the point that veggies could no longer compete.
Hence, my dependence on my in-laws.
Don't get me wrong...they love it...they are always toppling
themselves over to make sure we leave with something as we go back home.
So, as the sweet daughter-in-law that I am...how could I resist such generosity?

Alright, back to how I easily and quickly made these flavourful roma 'roasties':
I picked as plump 'Roma' Tomatoes as I could get my hands on.

yields 32-40 slices

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(American / Metric measures)
. 8 plump 'Roma' Tomatoes
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) organic sugar (optional)
. sprinkle of garlic powder (optional)
. 1 tbsp. (15ml) olive oil (very optional)
Some may want to flavour their tomatoes right away with some olive oil.
However, I prefer mine roasted as naturally as possible within their natural juices.

Pre-heat oven at 450F/230C/Gas7
Place the rack on the 2nd level from the bottom of the oven.

1. Prepare a very large baking sheet pan fully lined with parchment paper.
. Wash and dry tomatoes very well.
2. Depending on the size of the tomatoes...cut them into 4 to 5 slices each.

3. Spread the tomato slices evenly on the baking sheet.
4. Sprinkle the sea salt and other optional ingredients throughout.


5. Depending on the initial water content of the tomatoes...
you'll probably roast them for about 45-50 minutes...
or until they slightly shrivel up and appear tenderly sweet.

6. Take them out and let them cool about 10 minutes.
7. Scoop them up to be used right away or
store in a glass container for up to about 5 days in the fridge.

8. They can also be stored in an airtight glass jar.
Fill it to the rim with grapeseed (or Canola) oil.

At my place...I'd be lucky to keep them that long.
They always somehow make it onto something delizioso.

I think a yummy Focaccia is calling these tomato roasties next!

Did you ever roast tomatoes...and where did you use them?

Buon appetito...and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other tasty ROASTED TOMATO inspired dishes: