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|Steve2 in LA||
Try oven roasted tomatoes. Cross between sun-dried and stewed . . .
Joined: Feb 7, 2006
Posted to Thread #10874 at 6:44 pm on Jun 1, 2008
When our tomatoes come in, big time, there comes a point when there are just too many to store or even give away so I picked up this preparation years ago . . .
Preheat your oven to 225 degrees F.
Place any kind of rack in a Pam-sprayed, rimmed baking pan. Halve as many same-sized romas as will fit, spaced closely together, CUT-SIDE-UP. (I've found you can get in the neighborhood of 20 on a standard baking pan.)
Drizzle the tomatoes with some good extra-virgin olive oil, a light sprinkling of kosher salt and freshly ground black pepper then put in the oven on the middle rack and walk away for 6-8 hours (sometimes you can actually do these overnight).
When they're ready, (and times WILL vary based on size, ripeness, water content, etc.) you'll have reduced the tomatoes by nearly 3/4, transforming them into bite-sized, "flavor-bombs." Because the slow roasting dehydrates the fruit, the sugars become concentrated, which results in a unique end-product. Treat yourself with one right out of the oven.
The tomatoes will store in the refrigerator for at least a couple of weeks and as they reduce dramatically in the roasting, you can keep quite a few in a single container.
These are terrific on sandwiches (think meatloaf, roasted chicken)chopped with pasta (oven-dried tomatoes, fresh basil, a dash of red-pepper flakes and a little prosciutto) in salsas, risottos, etc. Go crazy, use 'em anywhere you'd use tomatoes. A favorite around here is sliced, garden tomatoes with oven-roasted tomato mayonnaise on lightly toasted sour-dough with fresh basil leaves.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 10874. What will I do with all the plum tomatoes I'm going to have from garden soon. This was a surprise! - Marsha tbay - 9:30pm on 05/31/08 (30)
- Send them here! Otherwise, make Blue Cheese Broiled Tomatoes or Tomato Cheese Pie w/ Crumb Crust ... - Meryl - 9:51pm on 05/31/08
- Meryl, yes, I'm interested. I'll write you a PM when they start getting bigger and turn color, you - Marsha tbay - 10:46pm on 05/31/08
- Tomato Cgeese PIe With Crumb Crust: [LINK] - Meryl - 10:52pm on 05/31/08
- Wow - did I screw that up! It's Tomato Cheese Pie With Crumb Crust!!! [NT] - Meryl - 10:54pm on 05/31/08
- At first I thought it had to do with Charlie's geese? :o) [NT] - Pat-NoCal - 12:07am on 06/01/08
- LOL [NT] - Meryl - 1:57am on 06/01/08
- Here ya go, Marsha: Blue Cheese Broiled Tomatoes: [LINK] - Meryl - 10:51pm on 05/31/08
- Some faves... - Pat-NoCal - 10:03pm on 05/31/08
- I forgot to say, I have 4 plants!!! Can you believe that...I'm going to be inundated! - Marsha tbay - 10:43pm on 05/31/08
- You're very welcome! Here's another great one that uses plum tomatoes: Vegetable Couscous Paella: [LINK] - Meryl - 11:06pm on 05/31/08
- The Catalan Potatoes I posted at #10852 use plum tomatoes. [NT] [LINK] - Meryl - 11:11pm on 05/31/08
- they're top choice for tomato sauce. [NT] - rvb - 10:48pm on 05/31/08
- Rick Bayless Fire Roasted Salas - Uses 1 1/2 pounds of tomatoes [LINK] - Traca - 2:02am on 06/01/08
- Rec: Baked Tomatoes au Gratin - AnnVA - 2:22am on 06/01/08
- Do you have a dehydrator? Make dried then marinated dried when you want them later. [NT] - Luisa_Calif - 3:28pm on 06/01/08
- Luisa, if you dehydrate them, then do them soaking in olive oil? [NT] - Marsha tbay - 9:03pm on 06/01/08
- You dehydrate them, then rehydrate in hot water for 1/2 hour. Then blot and layer in - Luisa_Calif - 12:01am on 06/03/08
- Try oven roasted tomatoes. Cross between sun-dried and stewed . . . - Steve2 in LA - 6:44pm on 06/01/08
- Thank you each and everyone for the recipes and ideas. I'm really looking - Marsha tbay - 8:50pm on 06/01/08
- Ours won't be a surprise but a much awaited and worked for treat.... - GayleMO - 3:53am on 06/02/08
- Gayle, thanks for the tip about rooting tomatoes. It is so easy - Dawn_MO - 12:48pm on 06/02/08
- So true, tomatoes are one of the things I miss most from growing up in Missouri. [NT] - Curious1 - 2:43pm on 06/02/08
- Do they compare to NJ? Cause those were the BEST I've ever had when I lived there. [NT] - MarilynFL - 3:19pm on 06/02/08
- I really don't know, but they're good, very juicy and good acid, unlike the Florida tomato. [NT] - Curious1 - 5:41pm on 06/02/08
- I mean acidity. [NT] - Curious1 - 5:41pm on 06/02/08
- Don't know Marilyn..... - GayleMO - 1:46am on 06/03/08
- Maybe you need a 'care package', too! [NT] - GayleMO - 2:00am on 06/03/08
- freeze them. just plop into a plastic bag and freeze whole. then plop into a sauce, straight from - AngAk - 6:02pm on 06/02/08
- Ang, wouldn't they have ice crystals and be watered down? I froze leftover spagh sauce and that's - Marsha tbay - 7:24pm on 06/02/08
- If I'm adding it to a sauce that I'm cooking down anyway it doesn't matter. It won't give you the - AngAk - 8:07pm on 06/02/08