Saturday, August 13, 2011

Slow-Roasted Tomatoes

Nearly every blog we link to already has a recipe for slow-roasted tomatoes, and for good reason. My four little plants have been producing like champions, so I needed a way to make dozens of ripe Big Boys and Lemon Boys (hmm, all my tomatoes are male) last a little longer. If you have the same "problem," this is the solution. It takes tomatoes and makes them into Tomatoes Squared.

Just halve them, lay them out face up on a baking sheet, drizzle with olive oil & sprinkle with salt, and stick them in a 200 degree oven for as many hours as it takes (I decided mine were done after 5 hours). They'll be a little shriveled but still bursting with juice and really amazing flavor. Put them in jars and cover with olive oil, and the statute of limitations for using them is extended well beyond their fresh state.

Ed. 9/22/13 - Works great even for grape tomatoes if you have the patience to slice them!  And, they freeze well like this for winter use.

No comments:

Post a Comment