Tomato Time – Oven Roasted Tomatoes

August 19th, 2010 / Comments 9

Two summers ago, when I had more tomatoes than we could eat, I preserved jars of oven-roasted tomatoes for the pantry.

summer bird 02 c egbert 5 in  Tomato Time   Oven Roasted Tomatoes

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 <<


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Tomato Time – Oven Roasted Tomatoes at Vermont food from a country kitchen – Carol

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