Roasted Romas

Roasted Romas


5 lb roma tomatoes
3 tbsp olive oil
Salt, to taste
½ cup fresh basil
Optional: crushed red pepper, onion, shallots


Preheat your oven to 400F. Wash the tomatoes and lightly dry with a towel. Cut them lengthwise and discard seeds and any mushy bits. Arrange the tomatoes on a large baking sheet and generously drizzle with olive oil and salt. At this point, add any optional additions to your tomatoes. Roast for 20-30 minutes until bubbly and golden. Allow them to cool slightly and once you remove them from the tray, the skins should peel right off. Do this over a bowl to make sure you catch all the juices, mix in the fresh basil and taste for salt. Transfer to a jar and either preserve with a canning method, or place in the fridge or freezer if you plan to use sooner. 

These half pieces of tomatoes are so versatile this way, blend them slightly to make a sauce, add them whole to a stewed chicken or fish dish, serve over scrambled eggs with toast, etc.

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here