What is Roasted Plum Tomatoes?
Roasted plum tomatoes are small, meaty paste or plum tomatoes that have been cut in two lengthwise, seasoned with salt, pepper and garlic, drizzled with olive oil and balsamic vinegar, and roasted until they begin to caramelize. They have an intense sweet flavor balanced with acidic tones. They can be served with pasta or meats, or on their own as an appetizer with goat cheese and fresh herbs such as basil.
What does Roasted Plum Tomatoes Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
...The plum tomato is type of tomato with a small body and oblong shape that is somewhat bigger than the roma tomato. This tomato is less juicy than the round slicing variety, which makes it good in salads, but is mainly used for tomato sauce. It is red with a thin skin and a soft yet slightly firm flesh and seeds in its center. It has a mild acidity and tart sweetness.
...Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
...Extra virgin olive oil is an extremely popular cooking oil and used raw to drizzle onto a multitude of dishes or mixed into salad dressings. Olives are crushed in a mill and pressed to extract the oil. The color of extra-virgin olive oil is usually a golden-green. The flavor can be mild or sharp, though the sign of a good oil means a bite to the flavor and a spiciness.
...Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
...Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.