I love roasting vegetables to concentrate their flavors. All winter I roast root veggies and cauliflower and of course potatoes. Removing water from vegetables through roasting intensifies the flavors and improves textures, so why not try this easy and inexpensive process to improve a vegetable that is usually not all that good at the supermarket.
While everyone loves a gorgeous, in-season, heirloom tomato, sometimes that is just not possible. Out of season? Too expensive? Hard to find? Try roasting some readily available commercial plum tomatoes to create an intense and delicious flavor bomb. Granted, it is not the same as a great fresh tomato but it is darn good!
Preheat oven to 450. Slice tomatoes in half vertically, and lay on a baking sheet. Sprinkle with salt and a drizzle of olive oil. Roast for 35 minutes turning 20 in. Jazz up a sandwich or omlette or spread them on some puff pastry with feta or pesto for a lovely galette. I also like to toss them with some fresh mozzarella and serve as an easy appetizer.