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Steve2 in LA

Try oven roasted tomatoes. Cross between sun-dried and stewed . . .


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Joined: Feb 7, 2006

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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.


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