Roasted Summer Tomatoes
Wednesday, August 26, 2015
Many of you know that I’m married to the Sexy Mexican
Gardner. It has been one HOT
summer. That means our garden is
overflowing with tomatoes this time of year.
I can’t keep up on the harvest and eat them fast enough. That means I have to find ways to preserve
them for the winter so we can have that fresh tomato flavor all year round.
I have many different recipes for preserving tomatoes that
use various methods. Today, I decided to
take the easy route and make oven roasted tomatoes.
These can be made in any size batch and
frozen in freezer bags in small or large quantities, depending on your
needs. This is a recipe that I do "to
taste and preference". This means that I
don’t have actual measurements for the ingredients. It is individual for each person’s taste. Some people hate it when you don’t give
measurements. I encourage you step out
of your comfort zone and trust your taste.
You’ll know what to do and it will be great!
These roasted tomatoes are very much like an Italian stewed
tomato. The seasonings I use here will
compliment most soups and stews. I do
peel and freeze unseasoned tomatoes for tomato sauce and other types of dishes
like Mexican and Indian. I will post
that recipe soon.
You will need a heavy bottom roasting pan so that they won’t
stick to the bottom and there is plenty of room for the juice – a cookie sheet
will overflow. Choose tomatoes that do
not have blemishes.
The knife you use is
important. My Grandmother always had a
tomato knife. This was a small serrated knife that would slice through any tomato like butter. I have found that Cutco makes the best tomato
knife ever.
You will also need freezer
bags or plastic freezer containers of various sizes to meet your needs.
So, don’t let those tomatoes go to waste…get roasting!
ROASTED SUMMER TOMATOES
Fresh Ripe Tomatoes
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Black Pepper
Dried Basil
Chopped Garlic
Wash tomatoes and remove the stems. Slice tomatoes about ¼ inch thick. Lay tomatoes in single layer in the roasting
pan. Drizzle with EVOO, sprinkle with
kosher salt and cracked black pepper.
Spoon some chopped garlic over the tomatoes and sprinkle with dried
basil. All of this is done by taste – if
you like things salty then use more salt. If you don’t like basil...don’t use it
or substitute oregano. These are your tomatoes – make it your recipe. Roast at 400 degrees for about 10 minutes or until the thickest slices are tender.
Remove pan from oven and transfer tomatoes
into a bowl to cool. Once the tomatoes
are cool - pack tomatoes and juice in freezer bags or containers of your choice. Be sure to leave enough header space for
expansion when freezing and squeeze out any air. Air is what causes freezer burn – it is BAD.
These tomatoes will last all
year. I defrost them in the sink and then add them to soups, stews and sauces.
You will thank me come the middle of January when you are
enjoying a great beef stew with fresh from the garden roasted
tomatoes. Heaven.
Eat. Love. Live Well.
5 comments
This is great Kristen! Love this tomato tip. I have about 7-8 right now so I think I will try this today.
ReplyDeleteHow did your tomatoes comes out Laura?
DeleteThis is so great!!
ReplyDeleteI think we may need a shoe review post at some point!
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