Roasted Tomatoes for Winter

Cooking How-To, Featured Article, In Season, Ingredient, Recipes, Seasonal Foods, Winter
on January 7, 2013
Roasted Tomatoes
Mark Boughton / Teresa Blackburn

There’s something about roasted tomatoes that’s just really right this time of year. A little seasoning, and a little time in the oven, and something so distinctly characterized as “of summer” becomes something meant for winter—for soups and stews and sauces.

The buttery richness of roasted tomatoes lends itself perfectly to mid-winter comfort foods. We don’t think you can go wrong with a classic soup-and-sandwich combination. In fact, we have two perfect soup recipes below for just that. The idea of a perfectly piping-hot tomato soup is a beautiful thing and great for kids (see how-to video), but the possibilities go on.

Roasted tomatoes mingle beautifully with pasta dishes, and they make a rich-and-tangy topping to meat or fish. Get adventurous with an exotic dish, like the ultimately comforting Israeli Shakshuka (recipe below), which features eggs simmered in a savory tomato sauce, or add roasted tomatoes to your own roasts and stews as you see fit.

Roasting is a great way to amp up the flavor in lackluster wintertime tomatoes, but this time of year you can certainly opt for canned. Pre-roasted canned tomatoes are readily available (kudos to you if you’ve got stores of your own!) or you can buy canned whole tomatoes and oven-roast them yourself.

Types and Tastes

Fire-Roasted: Fire-roasting lends a smoky flavor. This method involves broiling or grilling tomatoes on high heat for up to several minutes or until skins begin to blacken, depending on the size and type of tomato.

Slow-Roasted: Slow roasting brings out a sweeter, more concentrated tomato flavor, which can be achieved by roasting at low temperature for anywhere from 2 to 4 hours.

—By Alissa Harb