Brief Summary
This video provides a comprehensive guide to roasting tomatoes, addressing seven frequently asked questions. It covers tomato selection, cutting techniques, stem removal, placement on the pan, optimal roasting temperatures, additional ingredients, and canning considerations. The video emphasizes personal preference and intended use in many aspects of the roasting process, while also providing specific recommendations for achieving the best results.
- Any tomato variety can be roasted, but avoid under-ripe or green tomatoes.
- Cutting depends on the intended use: slices for toppings, chopped for sauces.
- Roasting temperature varies based on desired outcome: 350-375°F for general roasting, higher for charring, lower for a sun-dried tomato effect.
- Canning roasted tomatoes requires a tested recipe with added acid to ensure safety.
What Kind of Tomato is Best?
Almost any tomato variety is suitable for roasting, including large field tomatoes, store-bought tomatoes, and paste tomatoes like romas or san marzano. Avoid under-ripe or green tomatoes as they lack the desired flavor. Paste tomatoes are meatier and produce thicker sauces, while slicing tomatoes are juicier. Slicing tomatoes can be roasted longer to evaporate more liquid.
How to Cut Tomatoes for Roasting
The cutting method depends on the intended use of the roasted tomatoes. For toppings like pasta or focaccia, slice tomatoes into half-inch thick pieces and spread them apart on a sheet pan to encourage roasting rather than steaming. For sauces, chop the tomatoes into roughly one-inch uniform pieces. The shape doesn't matter as much since the goal is to cook them down for a sauce.
Should You Remove the Green Stem?
Removing the green stem from tomatoes is a matter of personal preference. If presentation matters and the tomatoes will be used as-is in a recipe, removing the stem is recommended. However, when making a sauce where the tomatoes will be pureed or processed through a food mill, removing the stem is not necessary.
How to Place Tomatoes on the Pan
Spacing tomatoes out on the pan encourages browning and roasting, while overcrowding leads to steaming. Placing tomatoes cut-side up allows liquid to evaporate more quickly. For sauces, the placement is less critical, and tomatoes can be stacked to maximize the quantity cooked at once.
What Temperature to Use for Roasting
A temperature range of 350-375°F is typically used for roasting tomatoes, taking about 45-60 minutes. This temperature allows for some charring while cooking the tomatoes in a reasonable time. For more browning and charred flavor, increase the temperature to 425-450°F, but monitor closely to prevent blackening. For a sun-dried tomato flavor, reduce the temperature to 250°F and roast for about four hours to dehydrate the tomatoes.
Additional Ingredients to Use
Additional ingredients like onions, garlic, hot peppers, and hearty fresh herbs such as thyme, rosemary, and oregano can be added to roasted tomatoes. Avoid fresh basil, as it can burn and turn bitter. Use smashed garlic to prevent it from burning too quickly. Dried herbs and salt and pepper can also be added. Tuck more delicate ingredients like garlic into the liquid parts of the tomatoes to prevent charring.
How to Can Roasted Tomatoes
Canning roasted tomatoes requires caution due to tomatoes being borderline acidic. Always follow a tested recipe specifically designed for canning roasted tomatoes to ensure safety. These recipes will include the addition of acid and likely limit the use of oil and additional ingredients. Using a tried and true recipe is essential to prevent the risk of unsafe canning practices.
