Oven Cured Tomatoes Recipes

CURED SAN MARZANO TOMATOES

Cured San Marzano Tomatoes image

These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 1 quart

Number Of Ingredients 9

Ingredients

3 (28-ounce) cans San Marzano tomatoes, halved and seeded
1/2 cup sugar
1/2 cup coarse salt
10 cloves garlic, smashed
2 lemon peels, cut into 3/4-inch-thick strips
2 orange peels, cut into 3/4-inch-thick strips
4 to 5 sprigs fresh thyme
4 to 5 sprigs fresh oregano
8 cups extra-virgin olive oil

Steps:

Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.

ROASTED TOMATOES

Roasted Tomatoes image

Provided by Ina Garten

Categories appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

Ingredients

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

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