These special Roma Tomatoes are roasted for concentrated flavor! A simple Arugula Salad is all you need to complete this wonderful salad
Who could resist this wonderful restaurant quality salad?
Nice for an every day meal – special enough for company
Midnight Roma Tomatoes – a special organic breed you should try!
A deep purple-red paste tomato packed with phytonutrients.
“This purple wonder changes the game for Roma tomatoes” says Dan Barber, Chef and Row & Co-Founder
Simply cut in half lengthwise… these are beautiful red & mottled purple Romas!
Brush with EVOO, sprinkle with Kosher Salt and pop into a 375 degree oven
The plum tomato’s flavor in condensed with an intense sweet-tart flavor taste from their roasting. They are golden around the edges, yet chewy and but not as dehydrated as sun-dried tomatoes
More Midnight Roma Tomato Facts:
Midnight Roma is the result of crossing Oregon Star, a big, fleshy tomato good for slicing or paste with excellent flavor, and Indigo Rose, a dark purple tomato that contains anthocyanins, the same healthy antioxidants found in blueberries.
Row 7 Seed Co. in Tarrytown, N.Y., which has exclusive rights on Midnight Roma, is selling seed online. They are available to purchase at select Whole Foods stores… that’s where I found mine.
Toss together Baby Arugula, Thinly Sliced Red Onion, Radicchio and Thinly Shaved Parmigiano Reggiano
Whisk it! Balsamic Vinegar (no caramel coloring!), Extra Virgin Olive Oil, Grated Garlic, Italian Seasonings with Salt & Pepper
Using my homegrown hardneck garlic!
To serve:
I like to fan out the tomatoes on a plate and add a big ball of dressed Arugula Salad on top
What else to do with these Roasted Roma Tomatoes?
- Add to pasta with sliced garlic cooked in EVOO; top with toasted breadcrumbs, herbs and grated parmesan
- Stir into scrambled eggs, frittata or quiche
- A fabulous topping for brushetta ot crostinis
- Fold in to soups for depth of flavor
- Chop and add to softened butter; refrigerate for a compound butter – fabulous on grilled chicken or fish
- Make a sauce! Purée, then pass through a sieve and discard the skins
How to Roast the Plum Tomatoes:
- Cut in half lengthwise, brush with EVOO, sprinkle with Kosher salt
- Roast at 375 degrees for 20 minutes, turn the heat down to 300 degrees
- Cook for an additional hour*
- Add some chopped parsley on top… finely grated parmesan too if you like!
* If you like your tomatoes closer to the texture of sun-dried tomatoes, cook another 30 – 60 minutes at 300 degrees
What is the Flavor like and Texture of these Roasted Tomatoes?
- They will be shrunken with a condensed flavor
- Will still be a little chewy, not totally dried, but still with some body
- These store well in a airtight glass container in the refrigerator
Love Tomatoes Like Me?
See my CATEGORY: Everything Tomatoes
Enjoy this new variety of unusual and delicious plum tomatoes!
Yes, you can make this recipes with any ripe delicious plum tomatoes too.
Karen
Karen’s Roasted Midnight Roma Tomatoes with Arugula Salad
Equipment
- 1 medium rimmed baking tray
Ingredients
- 7 large Midnight Roma Tomatoes*, about 1 pound
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon kosher salt
- 2 teaspoons fresh parsley , coarsely chopped
Arugula Salad:
- 2 cups baby arugula
- 1/3 cup radicchio, thinly sliced
- 1/4 cup red onion, think sliced
- 1/3 cup Parmigiano-Reggiano cheese, thinly shaved, long strands
Instructions
- Preheat oven to 375 degrees. Wash and dry tomatoes, remove the small core with a small sharp knife; cut in half lengthwise.
- Line a medium sized rimmed baking pan with parchment paper. Brush with 1 teaspoon of evoo, Add the cut tomatoes – cut side up. Brush with 1 teaspoon remaining evoo, sprinkle with the Kosher salt.
- Roast for 20 minutes, turn heat down to 300 degrees and cook for 1 hour more. Remove from heat and cool. Tomatoes will be condensed and still a little chewy. Top with the chopped parsley and add a few teaspoons of finely grated Parmesan Reggiano if you like, and a few pinches of dried oregano.
Arugula Salad:
- In a bowl, combine arugula, radicchio and red onion. Drizzle in Balsamic Vinaigrette (recipe below.) Lightly mix in parmesan.
To Serve:
- Lay out the roasted tomato halves on a platter in a large circle. Add the arugula salad in the center – using your hands create a ball of salad.
Notes
Whisk 2 T. balsamic vinegar with 1/8 t. sugar, 1/2 t. grated garlic, a pinch of Italian seasonings and salt & pepper to taste. Let stand 5 minutes. Whisk in 3 T. EVOO.
(Can add 1/2 t. grainy mustard.) Nutritional data excludes vinaigrette. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has my name written all over it!
So fantastic and I like all of the additional ideas for the midnight romas.
Thank you!!
Thank you Lisa! Hope you can get your hands on these midnight roma tomatoes and enjoy the recipe! 😀Karen