I used a hodgepodge of tomatoes --roma, plum, heirloom-- fresh from the garden so I skipped the sprinkle of sugar; although it would probably be beneficial to use when roasting store-purchased tomatoes in the middle of January. Instead of dried herbs, I scattered sprigs of fresh oregano and thyme on top of the tomatoes prior to roasting on parchment-lined sheet pans (which saved soaking and scrubbing caramelized tomato juices). I used most of the roasted tomatoes in a free-form rustic tart, but they would also make excellent additions to dips/spreads, pizza, red sauce ... if they don't get eaten as-is first.
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I used a hodgepodge of tomatoes --roma, plum, heirloom-- fresh from the garden so I skipped...