Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cloves garlic, peeled and smashed
  • 1 sprig fresh rosemary

Instructions:

  1. Wash the tomatoes and pat them completely dry with a paper towel to ensure they roast rather than steam. Slice them in half lengthwise.
  2. Preheat oven to 450°F (230°C). Place tomatoes on a parchment-lined baking sheet, sliced side up. Drizzle with olive oil and season with salt and pepper. Roast for 40–45 minutes until the tops are shriveled and the edges are mahogany-colored.
  3. Alternatively, preheat grill to medium-high heat and lightly oil the grates. Place tomatoes sliced side up directly on the grill. Close the lid and cook for 10–12 minutes until skins are blackened and blistered.
  4. Remove from heat and let the tomatoes cool for 10 minutes to allow juices to redistribute.
  5. For crushed tomatoes, use a potato masher or fork to roughly break them down while still warm.