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Roast Tomatas

Roasted tomatoes seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Roast Tomatas

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Remove the stalks from the tomatoes.

Roast

  1. Place the tomatoes at the edge of the dripping pan, ensuring no fat from the meat falls on them.

  2. Turn the tomatoes occasionally to ensure even cooking.

  3. Roast for 10 to 14 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Tomatoes
Provide the main body and juice that concentrate and soften as they roast.
Coarse sea salt
Draws out moisture from the tomatoes and seasons their surface as they roast.

The step that matters

Placing the tomatoes at the edge of the dripping pan. Fat from the meat can spatter or drip onto the tomatoes, making them greasy and altering their flavor. Keeping them clear of the drippings lets them roast and concentrate cleanly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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