Assuming for the moment that you don't have 28 different varieties of tomatoes to contend with, why would you want to buy and roast your own? First, you can't buy tomatoes with this particular texture and flavor from a store. Second, you're in control of the salt and other flavors. Third, they'll remind you of summer when you break them out of the freezer in January and will make you smile. And fourth, they're pretty darn spectacular when showcased in a tart, pizza, or salad. All you need is a baking pan (or two) with a rim, lined in foil to prevent the juices from running all over your oven. I typically use the bottom part of the broiler pans that always seem to come with ovens. When you're done, all you have to clean is a knife and a spatula.
So if you have the opportunity to buy some tomatoes at your local market in the next few weeks and a few hours of time when you'll be hanging around the house, I encourage you to give it a try. It's fun!
Tomatoes - beefsteak or roma (just not cherry tomatoes)
Optional: slivered garlic, fresh thyme
|48 roma tomato halves in one small container|