You can’t go wrong with this Sous Salt recipe and the options you will have using these lovely little roasted tomato gems in your cooking. Whether you decide that you like them roasted longer which will give you a dryer tomato result or on the shorter side which provides a more moist tomato the results are terrific, tasty and transforming. I use a combination of the yellow and red tomatoes they seem to be the sweetest. If you have a green thumb like my sister and grow your own in your garden even better. Your combinations are almost limitless. Once roasted you can put them in a pasta salad, or preserve them in some olive oil for later. Puree them and add them to goat cheese for a spread that you can use or either toasts or add to pasta for a heavenly quick sauce.
- 2 pints of tomatoes cut in half
- 2 T of olive oil
- 1 T of Sous Salt Sun Dried Tomato ~ or Fennel & Shallot ~ or Chipotle
Preheat the oven to 250 degrees.
In a large bowl toss the halved tomatoes with the olive oil, Sous Salt & pepper. Arrange them on a baking sheet. Roast them in the middle of the oven for 30 – 45 minutes until wrinkled but not totally dehydrated. Now I tried them both ways with the cut side up and the cut side down. Depending on what you want your end result to be here is what I found. The cut side down browns nicely but they lose their shape as the water evaporates in them. If you are using them in a paste or sauce this is the perfect way to roast them. However if you want to preserve their shape for a pasta salad cut side up renders a perfect formed tomato.