Nepedia

Drained tomato strips, plain or roasted

By Nepedia

Whole tomato pieces that can stay bright or be roasted before topping.

Irregular strips of peeled plum tomato gently roasted with olive oil and thyme.
Makes
Enough for three 30 cm or three to four skillet pizzas
Heat
165°C for the optional roast
Baking time
20–30 min if roasting

Skip the oven for the plain drained version.

Explore variations · 2 →Jump to ingredients & method ↓
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Drained tomato strips, plain or roasted

Makes
Enough for three 30 cm or three to four skillet pizzas
Heat
165°C for the optional roast
Baking time
20–30 min if roasting

Skip the oven for the plain drained version.

Sauces & toppings

Drained tomato strips, plain or roasted

Whole tomato pieces that can stay bright or be roasted before topping.

Method

  1. 01 · Drain + separate

    10–15 minutes

    Use: Tomatoes

    Drain 10–15 minutes. Break each tomato by hand into 3–4 pieces; place on a plate to drain again. Save juice and loose pulp separately.

    Ready when: Intact strips with little free juice.

    Peeled tomatoes separated by hand into broad strips and draining on a plate.
    01 Drain + separateSeparate the drained, peeled tomatoes into irregular strips.

  2. 02 · Optional roast

    20–30 minutes

    Use: Tomato pieces, oil, salt, thyme

    For a roasted version, preheat to 165°C. Spread pieces in one layer in a shallow pan, drizzle oil, sprinkle salt and add thyme. Bake.

    Ready when: Tender pieces with concentrated flavour; not dried hard.

    Irregular strips of peeled plum tomato gently roasted with olive oil and thyme.
    02 Optional roastFor the roasted option, cook the tomato strips with oil and thyme until tender.

What to look for

StageLook and feelNeeds attention
Before toppingSeparate pieces, drained well.Pouring can juice onto dough.

Troubleshooting

If you seeLikely causeWhat to do nowNext time
Tomatoes leak onto crustPieces remain very wetLet them drain on a plate longer.Drain both before and after breaking up.

Recipe notes

  • Use raw drained fillets or the roasted version. Remove woody thyme stems before serving.
Show ingredient flow

Recipe

Drained tomato strips, plain or roasted

Use the drained tomato strips as they are, or roast them for a more concentrated flavour.

How do I make it?

  1. Make tomato strips

    10–15 minutes

    Drain the tomatoes for 10–15 minutes, then tear each one into 3–4 pieces and put them on a plate to drain again. Keep the juice and loose pulp separately.

    Peeled tomatoes separated by hand into broad strips and draining on a plate.
    Separate the drained, peeled tomatoes into irregular strips.

    Ready when: Intact strips with little free juice.

  2. Roast if you like

    20–30 minutes

    For roasted tomatoes, heat the oven to 165°C. Put the pieces in one layer in a shallow pan, drizzle with oil, add salt and thyme, then bake.

    Irregular strips of peeled plum tomato gently roasted with olive oil and thyme.
    For the roasted option, cook the tomato strips with oil and thyme until tender.

    Ready when: Tender pieces with concentrated flavour; not dried hard.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Tomatoes leak onto crustPieces remain very wetLet them drain on a plate longer. Drain both before and after breaking up.
Useful recipe notes

Use raw drained fillets or the roasted version. Remove woody thyme stems before serving.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Drained tomato strips, plain or roasted at a glance

Makes
Enough for three 30 cm or three to four skillet pizzas
Heat
165°C for the optional roast
Baking time
20–30 min if roasting