How to roast tomatoes to intensify their flavor for sauces?

Question

Learn how to bring out rich, concentrated tomato flavor through roasting.

Answer 1

To roast tomatoes to intensify their flavor for sauces, halve or quarter them, toss lightly with olive oil, salt, and pepper, and roast at a moderate temperature (175-190°C / 350-375°F) until shriveled, slightly caramelized, and deeply colored.

Detailed Explanation:

Roasting tomatoes is a fantastic way to concentrate their natural sweetness and umami, making them perfect for sauces, soups, or just eating as a side.

1. Choose the Right Tomatoes:
   • Cherry or Grape Tomatoes: Excellent choice, as they have less water and caramelize beautifully whole or halved.
   • Plum/Roma Tomatoes: Good for sauces due to their meaty texture and lower water content. Halve or quarter them.
   • Large Slicing Tomatoes: Can be used, but slice them thicker (1/2 to 1 inch) to prevent them from becoming too flimsy.
2. Preparation:
   • Halve or Quarter: Cut larger tomatoes in half or quarters. Leave cherry/grape tomatoes whole or halve them.
   • No Need to Dry: Unlike other vegetables, the moisture content is part of the desired outcome here, as it will reduce and concentrate.
3. Seasoning:
   • Oil: Toss lightly with olive oil (extra virgin is fine here, as the temperature isn't extremely high).
   • Salt & Pepper: Season generously with salt and pepper.
   • Optional: Add minced garlic, fresh or dried oregano/thyme, a pinch of red pepper flakes, or a tiny drizzle of balsamic vinegar.
4. Roasting:
   • Temperature: Roast in a preheated oven at a moderate temperature, 175-190°C (350-375°F). Higher heat can cause them to burn before properly concentrating.
   • Single Layer: Spread the tomatoes in a single layer on a baking sheet (parchment-lined for easy cleanup). Avoid overcrowding.
   • Bake Time: Roast for 25-45 minutes, depending on the size of the tomatoes and desired doneness.
   • Doneness: Tomatoes are done when they are shriveled, juicy, deeply colored, and slightly caramelized around the edges. The juices will be thick and concentrated.

Pro Tip:

The concentrated juices at the bottom of the pan are liquid gold! Scrape them up and add them to your sauce for maximum flavor.