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Oven-Roasted Tomatoes

(recipe, Daniel Leader & Lauren Chattman)


  1. 5 medium plum tomatoes (8 to 10 ounces), cored and cut in half lengthwise
  2. ΒΌ tsp. salt
  3. 1 Tbsp. extra-virgin olive oil


  1. Preheat the oven to 200 degrees.
  2. Set a wire rack over a rimmed baking sheet. Place the tomatoes, cut side up, on the rack and sprinkle with the salt
  3. Roast the tomatoes until wrinkled and shrunken, 4 to 5 hours.
  4. Let cool completely, then transfer to an airtight container and drizzle with the oil. They will keep, tightly covered, up to 2 days.