The end of summer often means an overabundance of produce:
Corn.
Zucchini.
Eggplant.
And of course, tomatoes.
And while nothing beats a fresh tomato off the vine – whether in a salad or on a sandwich – it can be challenging to find creative uses before your haul goes bad.
Enter oven roasting.
Oven roasting slowly dehydrates tomatoes and results in a heightened, almost caramelized flavor. They store beautifully for up to two weeks in the fridge, and can be used in everything from pastas to salsas, and this delicious “salad pizza”!
We used cherry tomatoes here but this technique works with any tomatoes – simply adjust the cooking time accordingly.
Oven Roasted Tomatoes:
- 1 pint cherry tomaotes, halved
- Extra virgin olive oil
- Salt and pepper
Pre-heat the oven to 200 degrees. Place tomatoes, cut side up, on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 4 hours, till shriveled slightly. Let cool and use immediately or store in the fridge for up to two weeks.
Salad Pizza with Oven Roasted Tomatoes:
- One pizza dough (store bought or homemade)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 8 ounces shredded mozzarella
- 4 ounces prosciutto
- 2 teaspoons balsamic vinegar
- 1/2 small red onion, thinly sliced
- 5 ounces baby arugula
- Oven roasted cherry tomatoes
Pre-heat oven to 425 degrees; line a baking sheet with parchment paper.
Roll or stretch the pizza dough to the size and shape you want – it should take up most of the baking sheet. Drizzle with a little of the olive oil and use your hands to work it over the surface of the dough. Top with shredded cheese and spread evenly, leaving a border for the crust.
Bake for 10 minutes and remove from oven. Top with the prosciutto and return to oven for another 5 minutes. Remove from oven and set aside.
Whisk the 2 tablespoons of olive oil with the balsamic vinegar. Add the red onion and baby arugula and toss to coat. Spread atop the pizza and scatter the tomatoes. Slice and serve immediately.
