Roasted Tomato Spread
This spread captures the intensity of peak-season tomatoes when they are pushed past the point of raw salads and into deep, dark roasting. It leans on the relationship between roasted garlic and charred fruit to create a pantry staple that holds well in the fridge for a week.
Watch the edges, not the clock.
The goal is to drive off moisture until the tomatoes look shriveled and dark, not just soft. If you pull them too early, the texture will be thin.
- rimmed baking sheet
- parchment paper
- food processor
What goes in.
- 2 lbRoma tomatoes, halved lengthwise
- 1 headgarlic, top sliced off to expose cloves
- 3 tbspextra virgin olive oil
- 1 tspkosher salt
- 2 sprigsfresh thyme
- 1/2 tspred pepper flakes
Low and Slow Dehydration
Set the oven to 400°F (200°C) and roast until the tomato skins start to blacken at the edges. This transforms the raw acidity into a deep, jammy base.
The method.
Prep the tray
Line a baking sheet with parchment. Arrange tomatoes cut-side up and tuck the head of garlic, drizzled with oil, into the corner.
Season
Drizzle the oil over the tomatoes, then scatter salt, thyme, and red pepper flakes. Place the garlic head cut-side up.
Roast
Bake for 60 minutes. The tomatoes should look collapsed and dark; the garlic should be golden and soft enough to squeeze.
Cool and Blend
Let the tray sit for 10 minutes. Squeeze the garlic cloves out of their skins into a food processor. Add the tomatoes, including any charred bits from the parchment.
Pulse
Pulse until a coarse, rustic paste forms. Do not over-process into a puree; keep some texture.
Other turns to take.
Anchovy-forward
Add two oil-packed anchovy fillets to the processor for a deeper, saltier profile.
Balsamic Finish
Drizzle a teaspoon of aged balsamic vinegar over the tomatoes halfway through roasting for a brighter acidic punch.
When it doesn't go to plan.
Use Roma or plum tomatoes; their lower water content makes for a thicker spread.
If the spread seems too wet after blending, spread it back on the baking sheet and roast for another 10 minutes.
Store in a glass jar and cover the surface with a thin layer of olive oil to keep it fresh for longer.
The ones that keep coming up.
Can I use cherry tomatoes?
Yes, but skip the slicing. Roast them whole until they burst, but watch them closely as they will cook faster than halved Romas.
Do I need to peel the tomatoes?
No. The skins add color and texture once processed.
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