How to Bake Unpeeled Tomatoes (5 Steps)

The peels of cooked tomatoes tend to come off in tough little bits, which is why you should blanch and peel tomatoes before you use them in spaghetti sauce or a cooked salsa. If you're baking tomatoes to eat immediately, though, it's perfectly fine to leave the peels on. Stuff baked tomatoes with cheese, herbs and breadcrumbs or roast them with just a bit of oil, salt and pepper. You can also use these baked tomatoes as the basis for homemade tomato soup. Because you puree the baked tomatoes before adding them to the soup, you won't notice any bits of tomato peel.

Things You'll Need

Knife
Cutting board
Spoon

Parchment paper
Vegetable oil
Seasonings

Instructions

Preheat the oven to 375 degrees Fahrenheit. If you want the tomatoes to caramelize, raise the heat to 400 or 425 F. At this temperature, you're technically roasting the tomatoes, rather than baking them.
Wash the tomatoes and pat them dry. Cut large tomatoes in halves or quarters and scoop out some of the seeds. You can cut cherry tomatoes in half or leave them whole.
Line a baking sheet with parchment paper. Spread the tomatoes on the parchment paper so they're not crowded together. When they're crowded, the tomatoes won't cook as evenly.
Spritz the tomatoes with a little oil to keep them moist. Season them with your preferred seasonings, such as salt, pepper, rosemary or garlic.
Bake the tomatoes for 10 to 30 minutes, or until they're tender and caramelized. Small tomatoes take less time than larger tomatoes.

Previous:How to Make Wings by Boiling in Beer & Then Grilling

Next: How to Cook BBQ Wings on a Gas Grill (7 Steps)