Roasted Tomatoes

This year I'm using a new method to preserve those extra tomatoes from the garden, which are plentiful this time of year. Since I no longer do canning, I had been just cutting up the tomatoes and freezing them in quart size bags. But since trying my first batch of roasted tomatoes, I am hooked on the intense flavors and the compact size of the finished product!

Here are the simple instructions.....

Put some Extra Virgin olive oil on the bottom of the pan, add sliced tomatoes in a single layer. Sprinkle with seasonings of your choice and more olive oil. I use oregano, basil, minced garlic and a little salt. (Dried herbs work well here, because they help absorb the juice from the tomatoes.) The recipe said to cook at 400 degrees, but since I used a glass pan I did them at 375 degrees. Cook for somewhere between 1 hr to 1 1/2 hrs. You will have to watch them towards the end, because when the juice cooks off they can burn easily, but you want them to caramelize and brown a bit.

This is one of my favorite black heirloom tomato, Nyagous, ready for roasting. They have a darkish red color with green shoulders....and the colors inside the tomato are even prettier! Since these are a fairly small tomato, I just quartered them. With larger tomatoes, I cut in chunks, and cherry tomatoes get halved. I'm always trying new tomato varieties, so this is a good way to use up those that don't quite live up to my taste standards, because even a mediocre tomato tastes great after it's been roasted.

Same tomatoes as above, after roasting. Can't you just smell that wonderful aroma? I did plenty of sampling as they came out of the oven. The intense, concentrated tomato flavor is comparable to those expensive sun dried tomatoes you can buy.

Two 11 x 16 pyrex pans yielded one quart of tasty product for the freezer. The roasted tomatoes can be used on pasta or meat, as a bread spread, salad dressing ingredient... or simply as a spoonful of fresh garden tomato taste in the dead of winter.

bon appétit!