Tomatoes are available in a range of vivid colors.
Peak tomato season is no longer notable for a sea of red produce. Brand new hybrids and colorful heirloom varieties, newly rescued from obscurity, are becoming common in the farmer's market and even the supermarket. Tomatoes in green, yellow, orange, purple, brown and near-black are all available, bringing subtly different flavors and textures to the plate. Among non-red tomatoes, yellow cultivars are widely available and make a beautiful contrast with more traditional varieties.
Instructions
1. Line a baking sheet with parchment paper. Rinse the tomatoes under cold water to remove any soil. Remove the stems, if present.
2. Dry the tomatoes with paper towel. Place them on the baking sheet, and oil them lightly or spray with pan spray. This step is optional, but will help make the skins easier to remove when the tomatoes are roasted.
3. Roast the tomatoes in a preheated oven at 375 degrees Fahrenheit for 20 to 30 minutes, depending on the size of the tomatoes. The skins should be cracking and lightly brown in places, and the tomatoes should be soft and just beginning to shrink in on themselves.
4. Transfer the tomatoes to a bowl, and cover it with plastic wrap. Let them sweat for 10 to 15 minutes, then pull the skins from the tomatoes. Skins will be loose, and should slide right off.
5. Place the tomatoes on a cutting board and cut them in half. Gently squeeze the seeds and excess juice into the bowl with the skins, and place the roasted tomato in the other. Repeat, until all the tomatoes are cleaned.
6. Use the tomatoes immediately in your recipe of choice, or package them for freezing.
Tags: baking sheet