How to Roast Tomatoes for Bigger Flavour

Roasting concentrates tomatoes and rounds off their acidity. It is especially useful when fresh tomatoes look good but taste a little flat.

The method

Heat the oven to 200°C/180°C fan. Halve 800 g medium tomatoes and place them cut-side up in a roasting dish. Add two sliced garlic cloves, two tablespoons olive oil, salt, pepper, and a pinch of sugar if the tomatoes are very sharp.

Roast for 35 to 45 minutes, until the edges darken and the juices become syrupy. Cherry tomatoes usually need 20 to 25 minutes.

Ways to use them

Spoon the tomatoes onto ricotta toast, fold them through pasta, blend them with stock for soup, or serve beside eggs. Their roasting juices are part of the prize, so scrape every drop from the dish.

Storage

Cool promptly, cover, and refrigerate. Use within three to four days, or freeze in a sealed container for a quick future sauce.