I have had a bumper crop of Roma Tomatoes this year. A dream come true. I have bottled whole tomatoes,
salsa and tomato jam. I went out to my garden to find MORE tomatoes. Now what? I read an article in my local newspaper about slow roasted tomatoes. Perfect! I love slow roasted tomatoes. I decided to really slow roast with my oven set at 175 degrees. Prep time was about 10 minutes with 10 hours of roasting time. I can do that in my sleep…literally.
This is what I decided to use:
12-14 ripe Tomatoes (any variety will work, even cherry tomatoes)
one garlic bulb
salt & pepper
Red pepper flakes
Fresh basil (used after roasting)
Wash and core the tomatoes.
Cut the tomato in half length wise.
Then cut into quarters.
Drizzle a baking sheet with extra-virgin olive oil.
Arrange the quarters on a baking sheet.
Drizzle tomato wedges with more olive oil. About 2 tablespoons.
Sprinkle with Kosher salt.
Fresh ground pepper.
Crushed red pepper flakes (optional)
Dot the tomatoes with a clove of garlic every now and then.
Place the tomatoes in a preheated 175 degree oven.
Bake for 10 hours. Go to bed or go shopping.
After 10 hours your tomatoes will look a bit shriveled and dried. Your house will smell like you have been slaving or a pot of Marinara.
Remove the tomatoes from the oven.
At this point the skins can be removed very easily. I’m going to leave the skins on.
I layer the tomatoes with a nice olive oil, fresh basil, and the garlic that was in the oven with the tomatoes.
Add a small amount of oil in the bottom of a quart size jar.
Add the roasted tomatoes.
Some basil leaves.
Toss in some of the garlic cloves and drizzle with more olive oil. continue to layer the tomatoes, fresh basil and the garlic.
Don’t waste any of the oil or juices from the pan. This oil is full of flavor.
Cover the top completely with oil.
Place the lid on top of the jar and store in the refrigerator.
Think of the endless possibilities you now have in your refrigerator. Not only can you use the tomatoes in many different dishes you have infused olive oil that can be used for sauteing, tossing pasta, on salads. Anything. The tomatoes can be used on pizza’s, pastas, omelette’s, panini’s, sandwiches, bruschetta. Oh my goodness my mind is exploding with ideas right now.
Makes about a quart jar smashed full of tomato goodness.
Slow Roasted Tomatoes
12-14 Roma tomatoes
1 bulb garlic
1/4 cup olive oil
Salt & Pepper
Pinch Red Pepper flakes
Wash and core tomatoes. Cut each tomato in quarter. Drizzle 2 tablespoons of olive oil onto a baking sheet. Arrange tomato wedges on the baking sheet. Drizzle with remaining oil. Sprinkle with salt, pepper and red pepper flakes. Place several garlic cloves around and on tomatoes. Bake in a preheated 175 degree oven for 10 hours.
Remove roasted tomatoes from the oven and layer in a quart size jar with olive oil, garlic and fresh basil. Top with olive oil. Place on a tight fitting lid. Store in refrigerator. Makes 1 quart.
Preserving your own fruits and vegetables isn’t very economical. Especially if you have to purchase the produce. I don’t preserve food because I save money. I do it because it tastes better.