roasting tomatoes for the first time..what is wrong?

A

anna_x

Well-known member
I'm making Michael Chiarello's Roasted Tomato Soup. The pan of large quartered tomatoes is going fine, at 475 degrees.

I also put some cherry tomatoes (going great in the garden) on a second pan. They are too juicy. Are they supposed to come out soggy with juice?

 
Anna, some thoughts about that...

This time of year, tomatoes are juicy juicy. I think a lot of the roasting recipes are attempts to resurrect winter hot house tomatoes (which are definitely not juicy), and give them some flavor via carmelization.

But, that said, carmelizing the fresh tomatoes really brings out a lot of flavor.

I would suggest a rack, to lift the tomatoes, so that the juice can collect in the bottom of the pan, to which I add all sorts of herbs, garlic, onions, etc. underneath the rack. I collect those juices and stir them into soup, stock, sauces.

And then, you can get the desired carmelization on the tomatoes when they are lifted out of the unctuousness goodies they're exuding.

 
I did pour off the cherry tomato juices (saved!)

and put the pan back in the oven. The cherries look all crumpled and pathetic, so I'll just add them to the soup when I finish that.
At least the quarters are looking as I expected, cooking in their own flavoring with OO, balsamic vinegar and garlic. They'll come out of the oven in a few minutes.
I like your idea of cooking them on a raised rack next time. Just the thought has me salivating!
BTW, how hot an oven do you use?

 
I roast tomatoes three times a week all summer long and yes, there is a point

in which there are a lot of juices. If you use La Roma tomatoes, there is less. But like you, I do my cherry toms along with the regular tomatoes. When I see the tops of the tomato skins getting brown, I turn off my oven, which was set to 425°, and let the tomatoes finish. They continue to cook, but not brown and the juice is caramelized on the bottom. This is where the yum factor comes in. If the tops are getting too brown, I gently turn them, then let them cook a bit longer before turning off the heat. I always put a head of garlic with my full sheet pan of tomatoes. I cut the top off a little to expose the garlic, and drizzle oil over the garlic when I do the tomatoes. Put the garlic head in the corner of the pan towards the oven door, and remove it after about 45 minutes. I toss it into the food processor along with the tomatoes, salt and pepper and whiz away. This makes the best tomato, pizza sauce you have ever had.

 
So on this. I went out the garden and picked tomatoes...

brought them in, layered the roasting pan with fresh tarragon, basil, chives, parsley, garlic, bell peppers, and onions. Put the rack on top. Set the tomato halves, did a sprinking of French sea salt and black pepper...and they are roasting.

Can I tell you wonderful this smells?

Going out to check on them now; I'll post the results.

But I have to say, these tomatoes were juice city.

And I cannot wait for the goodies in the bottom of the pan.

 
Can I first of all say, wow, my house smells so amzing...

The tomatoes have carmelized into beautiful still lifes. They are perfect.

The juice, in the bottom of the roasting pan, kept evaporating (after an initial copious display), and I finally added a cup of white wine to the bottom of the pan so that the goodies wouldn't burn.

I guess it just depends on how juicy your tomtoes are.

I'm stirring up a a chicken noodle pasta soup for lunch based on the goodies at the bottom of the pan.

And yes, Swoon.

But these big carmelized tomatoes on top? I'm still deciding their fate.

 
Erin, it would be a privelege an honor to host you for lunch....

and damn, I'm still dipping into that roasting pan.

The juices?

Off of the chart.

 
LOL: I was just telling Sandra how upset I was that...

I wasn't going to be able to visit NYC this fall because of how "precious" my trip to Egypt, Jordan, and Turkey is going to be.

I told Sandra that she was in charge of the next outing when I do return, which will be the fall of '10.

You have been warned. We will do some serious eats. LOL

 
I passed by the buckets of tomato seconds at the farmers market this morning...

because I didn't want to haul them to work. Now I wish I had bought one because I love Chiarello's roasted tomato soup!

Hopefully there will be some available at the Sat market.smileys/smile.gif

 
OMG, that sounds so good!

When the tomato plants give me more, I will follow your lead! Thanks for the good advice.
Do tell us what you did with the actual tomato halves, please.

 
Here's the recipe. I'd never made it before so I don't know what I'm going to use it on, however >>>

after tasting it, my first thought is to use it like a kick-ass ketchup. Next time, I think I'll toss in some fresh herbs at the end.

The splash of Tabasco and red pepper flakes give this a touch of heat. Because it's more of a condiment than jam, it's gonna be pretty versatile and should pair with a variety of things. I'm thinking of serving it over brie or goat cheese and definitely with fresh mozzarella on crostini. It could be a tasty glaze on meatloaf and if mixed with mayo, a piquant take on French dressing.

I should mention I cooked the tomatoes nearly twice as long as the recipe indicates to reduce them to what I felt was "jam consistency". Still it's a pretty cool way to use up extra tomatoes and it looks GREAT in the jar. Yields 4-5 half-pint jars.


Tomato Jam

5 lb TOMATOES, very ripe
3 cups SUGAR
1 tsp TABASCO
1 tsp SALT
1 tsp BLACK PEPPER
1 tsp RED PEPPER FLAKES

Chop up all tomatoes in a uniform size. Discard the seeds.

Add all ingredients in a medium sized stock pot and turn on high heat until the mixture comes to a boil.

Reduce to low heat and let reduce until it is jam consistency, about 1-1/2 hours.

When thick, remove from the heat and transfer mixture to jars. Process 10 minutes in a water bath or as you would any other jam or jelly.

 
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