Slow Roasted Tomatoes (Preserving Summer Bounty)
Buffet on Table: Bloggers Choice
Day 26: Preserving Summer Bounty - Slow Roasted Tomatoes
It has been a great month of non stop blogging with our mega marathon, Buffet on Table. All good things have to come to end and today is the last day for the marathon :-(
After roasting tomatoes, tomatoes become super sweet, slightly smoky and very delicious. With just a few minutes of hands-on time, you will have tomatoes to be used in different dishes. I've included some ideas at the end of the recipe.
Recipe from Vegetarian Times magazine:
Slow Roasted Tomatoes
- Preheat oven to 300°F. Brush a large baking sheet with 1tsp olive oil.
- Place the tomatoes cut side up on the baking sheet and drizzle with 2tbsp of olive oil. Roast for 1 hour or until the tomatoes turn juicy and start to shrivel.
- Sprinkle with garlic, basil (or other dried herbs) and sugar (if using) and roast for another 1~1½hours more, or until tomatoes are caramelized and browned around the edges.
- Remove from the oven and cool completely.
- How to Freeze:
- Once completely cooled, spoon the mixture into resealable freezer bags or freezer jars. Make sure to leave room for expansion. Remove the excess air from the freezer bags, if using, by laying them flat and squeezing out. Label bags or jars. Stack the bags flat for an efficient storage.
- Thaw and Use:
- Defrost the food in the bags or jars before using.
Ideas for using these roasted tomatoes:
- Blend tomatoes and use in soups or in tomato sauce for pasta.
- Chop and stir into omelets and fritattas.
- Add to casseroles and gratins for extra flavor.
- Nupur's recipe -- Use in pasta salad with pesto and other roasted veggies.