A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.
Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
- Fresh tomatoes, small to medium Romas are best
- Olive oil
- Fresh or dried herbs (i.e. thyme, oregano, rosemary, basil, etc.)
- Salt & pepper
- Heat oven to 325 degrees.
- Cut tomatoes in half and place on a baking sheet lined with aluminum foil.
- Drizzle with olive oil. The amount is up to you; more if you like the flavor, less if you are watching your weight. I use an olive oil sprayer.
- Sprinkle with your favorite herb(s). Once again, the amount is up to you. I like thyme, and lots of it.
- Season to taste with salt and pepper.
- Roast in the oven for 90 minutes, until the tomatoes have collapsed and have released some of their juice.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Roasted tomatoes will keep in your refrigerator for about a week, if they’re not devoured sooner. In addition to making a tasty — not to mention healthy — snack, sliced they can boost the flavor of salads, pasta and other vegetable side dishes — but those are recipes for another day. Enjoy!
I love to make migas with the fresh produce! This includes cutting my torillas into one inch strips and cooking in a small amount of oil in a pan until they are golden and crispy. Set aside in dish with a papertowel to absorb any extra oil.
stir fry a bell pepper cut also into strips and a quartered onion until tender crisp. Add to your resting chips. Scramble 5-6 eggs then throw all together in a dish. S&P to taste. Slice or quarter some of those beautiful heirloom tomatoes and toss gently. Decorate with cilantro then serve with some homemade pico. Yum!
I love this roasted tomato recipe.http://www.theslowroasteditalian.com/2011/10/roasted-tomato-basil-soup.html
I’m definitely going to try this with part of my box of tomatoes this weekend! Thank you for posting it.
I was curious about roasting the tomatoes, how long would they be good frozen? I use a vacuum sealer for most of my homemade items, would they last longer that way?
I do a similar thing with my tomatoes and love the results. I roast the tomatoes at a higher temp, 425 degrees for 1 hour. I put the tomatoes in the cold oven and turn on the heat (which takes about 15 minutes to reach temperature in my oven). After an hour in the oven, I turn the oven off and leave the tomatoes in the oven for another 3-5 hours. I end up with nice roasted tomatoes that look more like sun-roasted tomatoes. I found I had better roasting/drying results when I did not add olive oil for the roasting time but added later.
I tried the higher temp on a box of BB tomatoes and it seemed that it improved the flavor even more than when I slow roasted the tomatoes previously. I don’t know that it might have been the general quality of the tomatoes in that particular box or the higher roasting temp.