Ingredients

makes 6 to 8 cups

　　4 pounds small plum or pear-shaped tomatoes such as Roma

　　Olive oil, for drizzling

　　Kosher salt

　　

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.

　　Cooks' Note

　　If the skins are not to be used in the dish, roast the tomatoes cut side down and remove skins after the tomatoes are slightly cooled. If you want the charred flavor of the tomato in the dish, roast cut side down and leave the skins on after roasting.

　　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.