Here’s another idea if you have an excess of tomatoes from the garden: slow-roast them. The results are similar to sun-dried tomatoes: sweet, chewy, with an intense, sunny flavor. I like to eat them on bruschetta with a soft cheese, but they are also good tossed into pasta dishes and casseroles. They can even be pureed for an intense tomato sauce or soup.
Roma tomatoes are the best choice for slow roasting. Larger tomatoes will work (quarter them), but the roasting time is longer and the results won’t be as pretty. I haven’t tried cherry tomatoes, but I think they might get too sweet after roasting. Still, feel free to experiment.
Here are the steps for slow-roasting roma tomatoes:
- Preheat the oven to 325 degrees.
- Cut the tomatoes in half lengthwise. Toss with olive oil and a little salt.
- Arrange the tomatoes on a baking sheet, cut side up, and put them in the oven.
- Start checking the tomatoes after 2 hours. They are done when they turn dark and it looks like all the juices have evaporated. A little black on the edges is okay, but you don’t want them to charcoal. Remove the tomatoes to a plate with a spatula as they finish cooking. The smaller tomatoes will finish first. The larger slices may take up to 3 hours.
- Let cool to room temperature and store or enjoy. The tomatoes can be stored in the refrigerator for up to a week, or they can be frozen and used as needed.
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