Honey Balsamic Roast Tomatoes are one of my favorite things, and I do not make them nearly enough. When the weather changes and the yummy local fresh tomatoes have been picked for the last time of the season, I turn to roast tomatoes. During the winter, the joy of placing a fresh sliced tomato on my sandwich loses its luster because I know it won't taste as good as the summer sandwiches I enjoy. So this is my fix. I promise you will be hooked once you use one of these tomatoes instead of a fresh one (in the winter). Check out my Honey Roasted Tomato Tartine recipe if you want a perfect addition to any gathering.
When raw or canned tomatoes are exposed to high heat, the natural sugars caramelize, and the flavor becomes more concentrated. Like other ingredients, the natural flavors intensify when water is evaporated and reduced from the ingredient, and then the tomatoes become naturally elevated. That is how to get flavorless tomatoes to become beautifully roasted, sweet, savory, and with a hint of tart tomatoes during the winter months. Additionally, oven-roasted tomatoes become more spreadable, which is perfect for making Honey Roasted Tomato Tartine.
You can roast all types of tomatoes, including canned tomatoes and tomato paste. The cooking method will change based on the kind of tomato you are using. This recipe calls for Campari Tomatoes for four reasons.
I think Campari Tomatoes are the best for roasting, especially when fresh tomatoes are not in season locally.
The short answer is no, but if you roast larger tomatoes, you may need to increase the roasting time. If you use smaller tomatoes, it may not take as long to roast, so begin checking the tomatoes after 15 minutes.
Tomatoes should be kept at room temperature to maintain the best flavor and texture. Refrigeration can make tomatoes mushy and flavorless.
"Tomatoes contain an enzyme that reacts to cold temperatures and causes its cell membrane to break down, leaving you with a piece of fruit that's mushy and mealy. "You're essentially zapping flavor and texture from a tomato when you refrigerate it," says Gregory Lofts, deputy food editor at Martha Stewart Living
Leave roast tomatoes on the sheet pan to cool to room temperature. Store the flavorful tomatoes in an airtight container (I use a mason jar) in the refrigerator for up to two weeks, or place the tomatoes in a freezer bag, remove the air, and place them in the freezer for up to 6 months. Freezing is a great way to store the tomatoes if you roast a big batch or if you have too much leftover after using them in a recipe.
You can put these tomatoes on almost everything and use them in other tomato recipes or as a delicious side dish. Here are some of my favorite ways if you need inspiration for this roasted tomato recipe.
Honey Balsamic Roast Tomatoes are one of my favorite things, and I do not make them nearly enough. This recipe is great for the colder months when fresh tomatoes aren't as sweet or available locally. I love using Campari Tomatoes for this recipe.
2 lbs Campari Tomatoes
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon dried marjoram or thyme (increase to 1 tablespoon if using fresh herbs)
1 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat the oven to 425˚
Place the tomatoes in a single layer on a rimmed baking sheet or sheet pan. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Sprinkle the marjoram, salt, and pepper in an even layer. Place in the oven and roast for 30 minutes. Cooking time will vary if using smaller or larger tomatoes.
Remove tomatoes from the oven and use them immediately as a hot side dish or in pasta. Or let them cool to room temperature before storing or freezing.
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