Roasted Roma Tomatoes

I know some folks with sulfites issues have trouble with tomatoes, but it isn’t technically a sulfite issue, so I wanted to include it. Proceed with caution if you have multiple sensitivities!

  • 10 – 25 Roma tomatoes
  • Olive Oil
  • Sea Salt to taste

Cut tomatoes lengthwise in quarters. Arrange on a cookie sheet. drizzle with olive oil until well covered. Sprinkle with salt as desired. Roast at 425° for 30 minutes. Reduce temperature to 325° and bake for another hour. Loosen tomatoes from pan with a spatula. If the tomatoes are still fairly moist, bake for another 30 – 45 minutes until they start to dry out and caramelize slightly. Serve warm

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