Savory Oven-Roasted Plum Tomatoes

1. Preheat Oven and Prepare Baking Sheet

Begin by preheating your oven to 350°F. While the oven warms up, prepare your heavy baking sheet by lining it with parchment paper or foil to prevent sticking and make for easy cleanup.

2. Prepare the Tomatoes

Take your 2½ pounds of plum tomatoes and cut each one lengthwise. Use a small spoon to scoop out the seeds and pulp, discarding them.

3. Toss with Olive Oil and Salt

In a large bowl, toss the tomato halves with 1 tablespoon of extra virgin olive oil and ½ teaspoon of flaky sea salt, making sure each piece is well-coated. Arrange the tomatoes cut side down on the prepared baking sheet.

4. Initial Roast

Place the baking sheet in the preheated oven and bake the tomatoes for about 30 minutes, or until you notice the skins beginning to shrivel. Once they reach this stage, remove the baking sheet from the oven and allow the tomatoes to cool slightly.

5. Peel the Skins and Reduce Oven Temperature

Reduce the oven temperature to 250°F. Carefully peel off and discard the tomato skins, which should come off easily now. If there are any excess juices on the sheet, gently blot them up with a paper towel.

6. Final Roast

Return the baking sheet with the peeled tomatoes to the oven. Continue roasting them at the lower temperature for an additional 1.5 to 2 hours. The goal is for the tomatoes to collapse and become slightly wrinkled but still maintain some moisture.

7. Cool and Serve or Store

Once the tomatoes have reached the desired texture, remove them from the oven and let them cool. You can enjoy them right away, or store them in the refrigerator for later use.