Firm and crisp with a mild, citrusy tang, tomatillos have a flavor that only improves with oven roasting. Roasting mellows the tart flavor of tomatillos and reduces their sugars, causing them to develop a sweet, complex flavor and aroma. Roasting also softens their firm flesh so they fit seamlessly in soups, salsas and purees. Roast tomatillos whole if serving them as is, and dice them before roasting if you want to puree them.
Heat the oven to 375 degrees Fahrenheit. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
Dry the tomatillos and coat them with a thin layer of vegetable oil. Place the tomatillos stem-side down in a shallow dish and slide them in the oven.
Turn the tomatillos over after 30 minutes of roasting. Continue roasting the tomatillos until they soften and pierce easily with a fork, about 1 hour total cooking time.