Recipe information
Yield
makes 6 to 8 cups
Ingredients
4
pounds small plum or pear-shaped tomatoes such as Roma
Olive oil, for drizzling
Kosher salt
Need to make a substitution?
Preparation
Step 1
Prepare a medium heat fire (325°F) in a wood-fired oven. Cut tomatoes in half lengthwise and remove the seeds. Drizzle with olive oil, lightly salt, and toss.
Step 2
Place, cut side up, on baking sheets lined with parchment paper. Bake in the oven until the skin is wrinkled and juices have been mostly absorbed but the flesh is still moist and soft, 1 to 2 hours. Remove from the oven and let cool. Pack in an airtight container and store in a cool, dark place. Reserve any juices to use in sauces.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.