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

FAQs

Do you roast tomatoes face up or down? ›

Spread the seasoned tomatoes, flesh side facing up, on one large sheet pan (be sure to arrange them in a single layer). Tip: do not line the pan with parchment paper, the tomatoes need to have direct contact with the hot pan. Roast for 30 minutes or until the tomatoes are tender and done to your liking.

Directions. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes.

In the case of tomatoes, results are quite different: the lycopene in cooked tomatoes is released and is able to dissolve in fat, like olive oil, to be more easily absorbed by our bodies. Roasted tomatoes are delicious, healthy and can be used in dozens of ways.

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.

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.

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.

Line your baking sheet with aluminum foil.

This step makes clean-up a cinch. Drizzle the tomatoes with olive oil or avocado oil so they won't stick to the foil, and sprinkle them with salt and pepper to season as they cook.

Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware.

Cover and bring to a boil, then reduce heat to medium, and continue to cook, covered, until the skins burst and loosen from the fruit enough to slip them off once cooled. People apply this same method to the oven, slowly roasting the tomatoes instead of steaming. Roasting adds an extra depth of flavor.

An insatiable craving for tomatoes or tomato products is known as tomatophagia. Tomatophagia may sometimes be associated with nutritional deficiencies, especially in pregnant women. It may also occur in people with iron deficiency anemia, even though raw tomatoes are low in iron.

What is the healthiest way to cook tomatoes? ›

Steaming or boiling tomatoes is the preferred method of cooking to bring out more lycopene for optimal nutrition. Research indicates lycopene reduces the risk of cancer, improves heart health and enhances neurological response.

Adding tomatoes to the diet has a positive effect on blood lipid levels and blood pressure thanks to its lycopene content. As a result, you will reduce your risk of atherosclerosis. In addition, the consumption of tomatoes can reduce the risk of other health problems such as high cholesterol, obesity, and cancer.

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. 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.

Basil is the number one herb for tomatoes, but other herbs compliment tomatoes as well: bay, chives, dill, marjoram, oregano, parsley, rosemary, savory, tarragon and thyme. Use them by themselves or in combination with tomatoes. Planting basil next to you tomatoes helps both grow better.

And flavor, said Jay Scott, an emeritus tomato breeder at the University of Florida, basically comes down to just three things — sugar, acids, and aromatic volatiles. Some people like much sweeter tomatoes while others like less sweet tomatoes — no one tomato variety will ever be a “perfect” tomato to everyone.

Place the cut side down for brown and crispy veggies. Roast until golden and the edges are crisp. Stir denser vegetables halfway through cooking for even browning. Optional: Once cooked, sprinkle with freshly chopped herbs and/or lemon juice.

Unripe tomatoes are still green and should be stored stem side down in a cardboard box or brown paper bag. This will encourage ripening. Ripe tomatoes should be kept stem side up, at room temperature and away from sunlight. Eat them within a few days for best taste.

Add a bit of water to the bottom of the large roaster oven, then cut tomatoes into quarters and place inside. Cover the roaster, turn to 250-300*, place the lid on, and let cook until softened. Stir occasionally. They should be softened in 2-3 hours.

All you have to do is remove any excess vine from the tomato, then store the tomato on a flat surface, like a plate, with the vine side down. This effectively seals off that defect, helping the tomato retain all its juiciness. These tomatoes were picked at the same time and stored in the same conditions for three days.