If the skins are not to be used in the dish, roast the tomatoes cut side down and remove skins after the tomatoes are slightly cooled. If you want the charred flavor of the tomato in the dish, roast cut side down and leave the skins on after roasting.
Recipe information
Yield
makes 6 to 8 cups
Ingredients
Preparation
Step 1
Prepare a medium heat fire (325°F) in a wood-fired oven. Cut tomatoes in half lengthwise and remove the seeds. Drizzle with olive oil, lightly salt, and toss.
Step 2
Place, cut side up, on baking sheets lined with parchment paper. Bake in the oven until the skin is wrinkled and juices have been mostly absorbed but the flesh is still moist and soft, 1 to 2 hours. Remove from the oven and let cool. Pack in an airtight container and store in a cool, dark place. Reserve any juices to use in sauces.
