I like roasting things. It started out as kind of a chore. I wanted to cook recipes that called for canned tomatoes. They are available here, but the nearest grocery store that has them is a bit of trek, it is freaking hot outside, and because they’re imported and on the heavier side, they’re pretty pricy. So being lazy and cheap, I cursed the can of fire roasted tomatoes my chili recipe called for and headed to the market to buy tomatoes and do it myself.
I will never buy canned tomatoes again.
They’ve got such a strong, savory tomato flavor that I have yet to find in a can. They’re ridiculously easy to make; I put these in everything. And the drippings…oh my. Save it please! It’s tangy, salty, crunchy – perfect for gravy. Or a fork headed straight for your mouth. Not that I’ve ever done that…But back to the tomatoes. We’ve made them chopped up with a little veggie broth for tomato soup. We used them for chili too. This particular batch was headed for a loaf of tomato bread…but more on that later :)
the final destination, tomato bread!
ten medium tomatoes, stems cut and halved
quarter cup olive oil
two tablespoons nutritional yeast
one teaspoon garlic salt
quarter teaspoon ground pepper
1. Preheat oven to 210°C (that’s 410°F for you stateside folks)
2. Arrange tomatoes in a single layer, cut side up on a baking sheet.
3. Drizzle olive oil over tomatoes.
4. Combine seasonings and sprinkle over tomatoes.
5. Bake for 60 minutes. After 50 minutes, turn the oven to the broil setting, and broil for the last 10 minutes, or until golden brown.