To oven-roast tomatoes, slice the tomatoes in half lengthwise. Lay the slices cut side up on a baking sheet and drizzle them with olive oil, followed by a sprinkling of salt and pepper. Roast the tomatoes in the oven at a low heat for two to three hours.
Oven-roasting works for any size of tomatoes, from plum tomatoes to hearty beefsteak varieties. After slicing the tomatoes lengthwise, use the knife to slice off the stems, then scoop or squeeze out the seeds. Line the baking tray with parchment paper before laying the slices out in a single layer. After drizzling the tomatoes in olive oil, you can top the tomatoes with a variety of flavoring options beyond salt and pepper, such as balsamic vinegar, a splash of red wine, minced garlic and finely chopped herbs. Set the oven between 325 degrees and 375 degrees Fahrenheit and allow the tomatoes to slow roast, which concentrates and caramelizes their natural flavor.
You can serve oven-roasted tomatoes in a variety of ways, including using small ones to top crostinis for a light appetizer or using larger halves to make an enhanced BLT sandwich. You can also simply serve them as-is or top each slice with fresh mozzarella or goat cheese. Oven-roasted tomatoes add depth to a homemade pasta sauce as well.