Originally Posted by Christina1979
How long did you roast them for?
My oven temperature gauge is a bit funky--but I roasted them for about 40 minutes at 375/400/425 (how's that for being helpful--cooking in that oven is an art)--I checked on them every 10 minutes after the 20-minute mark because of the funkiness of the temp gauge here at the farm--hopefully that will get swapped out this weekend...Anyway, I let the tomatoes go until they were roasted the way I wanted them--skins bubbled and some blisters.
Now here's the information you didnt ask for, but since I'm procrastinating starting another project for work, I might as well share: I don't seed them, I just cut them in half and place cut side down. I try to use tomatoes that are similar in size so that the halves are about the same and will take about the same amount of time to roast. Mind you, the Romas aren't as watery as the Brandywines. If I were roasting Brandywines, I might seed them. When they are done, and I've plucked the skins, I scrape the "goo" off the bottom of the pan and that is what goes in the FP. I like a thick sauce, and roasted tomato sauce is more reminiscent of homemade tomato paste without the hours it takes to cook down the paste.
The ingredients were pretty standard: I put about 2 T of EVOO on the bottom of my largest sheet pan. Brushed a bit of EVOO on top of the tomatoes, sprinkled kosher salt (not a lot) and freshly ground black pepper. On the side, I roast garlic heads with the first layer of skin removed, EVOO rubbed in, both ends cut up, wrapped in foil.
When I use roasted tomato sauce in the winter (frozen from fresh in the fall), I will pull out a "block" of frozen tomatoes sometimes to add instead of the home-canned tomatoes. I skin and seed those (Romas) cut in half, stuffed into a square tupperware, frozen, and then when the brick is solid, I wrap in cling wrap and then 2 layers of freezer wrap. I keep meaning to freeze some of the roasted garlic or put it in EVOO and store in the fridge, but roasted garlic seems to be as hard to resist as bacon intended for the freezer is!