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:
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”
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.