Oven roasted tomatoes
I had about 3 quarts of tomatoes from my garden and the CSA that I needed to use. With Bob back at work and only one child napping I don’t really have the time or energy to peel and seed tomatoes for sauce. Oven roasting tomatoes takes a while, but it’s low prep, low energy and all around low impact, a quality I appreciate in food prep these days.
I preheated the oven to 225, cut and chopped a few stems of rosemary and a handful of time from the garden out back, and cut all of the tomatoes (mostly plum with a few heirloom Mr Stripy thrown in) in half. I put the tomatoes skin side down on two baking sheets, drizzled them with olive oil, sprinkled them with salt, fresh ground pepper and the herbs. I threw a few unpeeled cloves of garlic on the trays for good measure. Then I put them in the oven and ignored them.
After three and a half hours I checked the tomatoes. They weren’t quite as shriveled or brown at the edges as I was hoping for so I left them for a few hours longer. After they’d been in for about six hours total the house smelled divine. Planning on using them for dinner the next night I peeled the garlic and put them and the tomatoes in two jars, pouring in the oil and herbs remaining on the trays.
The tomatoes, slow roasted, are sweet and tangy. They make an amazing sauce or are delicious right out of the jar. They’ll keep, covered in oil, in the fridge for a few weeks or you can freeze them and save them for the cold months ahead- if you can stop yourself from eating them.
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