Romas are the perfect tomato to roast because their moisture content is lower than most other tomatoes (grape tomatoes are great roasting tomatoes, too!) I will roast these, and keep them in the fridge for several uses – summer salsas, gazpacho, salad, pizza sauce, etc.
12 Roma tomatoes, diced into 3/4-1 inch pieces
4 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
pepper to taste
1. Preheat oven to 450 degrees. On a rimmed baking sheet combine tomatoes, 3 tablespoons olive oil, salt and pepper by tossing together.
2. Bake for 40-45 minutes. Remove from oven and let cool.
3. Place in desired storage container and drizzle additional tablespoon olive oil.
Store in refrigerator until use.
Prep time: 15 minutes