Roasted Tomato Pizza

by A.J. Coltrane

We had a hodge-podge of tomatoes left over from our tomato tasting on Wednesday, so Thursday night was pizza night featuring the stragglers. (Mostly Roma, Oregon Spring, and Sweet Million.)

I cut the tomatoes into pieces, then roasted them with a little salt and olive oil as part of warming up the oven:  425F for about 15 minutes. Roasting removed the worst of the liquid. The tomatoes were then lightly pureed, and:

150813 pizza

Very simple – Roasted tomatoes, sopressata, and parmesan. The pizza really didn’t need anything else.


In the “it’s a small world” category, NW Edibles did a roasted tomato post today too, though she roasts hers at 250F for 3 to 7 hours(!)

One thought on “Roasted Tomato Pizza

  1. I’d call yours “roasted” and NW Edibles’ “sun-dried.” Or “dessicated.” That’s a long time to cook tomatoes, and more like the way I make faux sun-dried tomatoes.


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