Chopped cooked tomatoes

Chopped cooked tomatoes

500 g
10 mins
Cooking time
125 mins
Françoise Nicol

AD— These chopped cooked tomatoes come in very handy, not only for the recipes in this book but for any pasta, risotto or vegetable dish. Make large quantities in the summer when tomatoes are cheap, then freeze them or keep them in sterilised jars.

PN— As well as being delicious when nice and ripe and in season, the tomato is well-known for its health benefits as it contains lots of antioxidants: carotenoids, vitamin C, vitamin E, polyphenols and lycopene. Lycopene becomes even more active when the tomatoes are cooked, making these preparations particularly valuable.


Quantity Ingredient
8 large ripe tomatoes
A pinch salt
2 pinches caster sugar
2 tablespoons olive oil


  1. Preheat your oven to 160 °C.
  2. Wash 8 large ripe tomatoes, cut out any hard base around the stalk and cut in half widthways.
  3. Squeeze their juice into a bowl and set aside.
  4. Sprinkle a pinch of salt and 2 pinches of caster sugar on the baking tray then arrange the tomatoes in rows, skin side up, close together but not overlapping.
  5. Cover with greaseproof paper, held down with 2 spoons so that it doesn’t move and put in the oven for 1 hour.
  6. Take the tray out of the oven, take off the greaseproof paper, then take off the tomato skins. Filter the reserved tomato juice and pour it over the tomatoes.
  7. Return the tray to the oven and continue to cook (uncovered) for approximately 1 hour, until the edges of the tray begin to caramelise.
  8. Continue to cook for a further 5 minutes, scraping the juices two or three times and returning the tray to the oven each time.
  9. Transfer the tomatoes to a plastic container and keep somewhere cool or freeze.
  10. If you are going to use them straight away, add 2 tablespoons of olive oil to add flavour and a glossy sheen.
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