Two summers ago, when I had more tomatoes than we could eat, I preserved jars of oven-roasted tomatoes for the pantry.
I used them as a base for pasta sauce and for grilled pizza during the gray days of the following winter.
Whether I added them to pasta sauce, used them to top pizza or on toasted bread for brushetta, I always began by pureeing the tomatoes with either a food processor or an immersion blender. The intense flavor of the roasted tomatoes satisfied my tomato desire until I emptied the last jar on Town Meeting Day.
Here how I did it:
Oven Roasted Tomatoes
I made oven-roasted tomatoes in four pound batches. I cut the tomatoes in half lengthwise, removed the seeds and the liquid surrounding them, sprinkled the cut side of each tomato with kosher salt and put the tomatoes, cut side down onto a double layer of paper towels. After half an hour, I put the drained tomatoes into two ceramic baking dishes that were large enough to hold them, cut side up, in a single layer. I topped each dish of tomatoes with half a cup of diced onions, a quarter of a cup of olive oil, six unpeeled garlic cloves and half a teaspoon of minced fresh rosemary leaves. After two hours in 200º F oven, the tomatoes had collapsed and the juices had begun to caramelize. I packed the tomatoes into half pint jars, added tomato sauce to fill the jar to within half an inch of the top and then followed the directions that came with the jars for heat processing in boiling water. >> Print This Post <<
Great painting!
I will miss the usual overabundance of tomatoes this year. My plants just could not take the 100+ degree days — they almost roasted themselves on the vine rather in my Aga.
How nice to have an AGA to cook in.
i will try these roasted tomatoes,sounds magic!
I took a cooking class from a chef who only uses his slow roasted tomatoes. I wish Seattle had a better summer. My tomatoes are taking a beating this year!
bet the taste is soooooo good slow roasted… did not put any sauce up this year … boo hoo
I just roasted mine for the first time for a tomato sauce I was making… DIVINE! I just have use them up before my roommate gobbles them up, lol! Great post!
I see you went the high temp route and I go the low. Yet more proof there’s no one way to do anything. Thanks for stopping by.
Roasted tomatoes are divine!! They never last long in my kitchen, no matter how many jars I make – the uses for them are just legion!