Reviews (1)
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25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
Martha Stewart Member
Rating: Unrated
02/13/2011
Make sure if you make this wonderful recipe, that you DO NOT use an aluminum pan. Use a coated ceramic baker or pyrex. The aluminum pans will give a metal taste to the roasted tomatoes. I learned this hard way.
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Whole Roasted Tomatoes
Recipe Summary
Yield: Makes 10 cups
Ingredients
Ingredient Checklist
8 pounds plum tomatoes (about 45)
6 sprigs thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Gallery
Whole Roasted Tomatoes
Recipe Summary
Yield: Makes 10 cups
Gallery
Whole Roasted Tomatoes
Whole Roasted Tomatoes
Whole Roasted Tomatoes
Recipe Summary
Yield: Makes 10 cups
Recipe Summary
Yield: Makes 10 cups
Yield: Makes 10 cups
Makes 10 cups
Ingredients
Ingredients
- 8 pounds plum tomatoes (about 45)
- 6 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Directions
Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
Martha Stewart Member
Rating: Unrated
02/13/2011
Make sure if you make this wonderful recipe, that you DO NOT use an aluminum pan. Use a coated ceramic baker or pyrex. The aluminum pans will give a metal taste to the roasted tomatoes. I learned this hard way.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
Add Rating & Review
25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
25 Ratings
5 star values:
3
4 star values:
2
3 star values:
7
2 star values:
9
1 star values:
4
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 7
- 2 star values:
- 9
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
02/13/2011
Make sure if you make this wonderful recipe, that you DO NOT use an aluminum pan. Use a coated ceramic baker or pyrex. The aluminum pans will give a metal taste to the roasted tomatoes. I learned this hard way.
Martha Stewart Member
Rating: Unrated
02/13/2011
Make sure if you make this wonderful recipe, that you DO NOT use an aluminum pan. Use a coated ceramic baker or pyrex. The aluminum pans will give a metal taste to the roasted tomatoes. I learned this hard way.
Rating: Unrated
All Reviews for Whole Roasted Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whole Roasted Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
