Umami Roasted Tomatoes

• porzioni: 2 cups

Ingredienti

2 pints cherry tomatoes, halved (about 20 oz by weight)

1/4 to ½ tsp kosher salt

Freshly ground black pepper

2 tbsp olive oil

1 tbsp dark soy sauce

Istruzioni

Preheat the oven to 280°F.

In a mixing bowl, combine the tomatoes with the oil, soy sauce, 1/4 teaspoon salt, and a few grinds of black pepper. Spread them out, cut side up, on a baking sheet or vessel or in a pan in which they fit in a snug single layer, such as a quarter sheet pan 9-by-13-inch baking dish, or large oven-safe skillet.

Transfer to the oven and bake until the tomatoes have shrunk a bit and are concentrated in flavor but still juicy, about 90 minutes gently shaking the pan or stirring every 30 minutes

Taste along the way, adding addtional pinches of salt as needed-since they concentrate in flavor, it can be easy to oversalt them before they go into the oven, which is why I like to salt as I go.

Once cooled, transfer the tomatoes and all the pan juices into an airtight container and store in the fridge, where they'll keep for a week.