Chef Feker prepares oven-roasted tomatoes

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Chef Feker joins Real Milwaukee to prepare oven-roasted tomatoes.

Serves 4

  • 4 roasted roma tomatoes
  • Extra Virgin Olive Oil
  • Sea salt and black pepper to taste

For the roasted tomatoes

  • Wash Roma tomatoes and remove the stem piece. Cut in half. In a large bowl toss with salt, fresh cracked black pepper and just enough olive oil to coat the tomatoes.
  • Arrange skin side up on a baking sheet and roast at 450 degrees for about 15 minutes.
  • When the skins have cracked and loosened remove the tomatoes from the oven. Let cool slightly.
  • Peel and discard the skins.
  • Return the tomatoes to the baking tray skin side down.
  • Lower the oven temperature to 200
  • Cook two hours until dried out. Cool before use.