PRESERVING SUMMER - SLOW ROASTED TOMATOES
Buy all of the organic tomatoes you can in the
summer from farmer’s markets and farms and slow roast them. Tomatoes from the supermarket tend to be
bland and expensive. Canned tomatoes may
contain BPA. This method produces a
concentrated tomato taste and the tomatoes can then be frozen and turned into
spaghetti sauce, chili, or any number of dishes in a short time all winter long. You can even use cherry tomatoes – they make
a very special sweet spaghetti sauce.
When I use them from the freezer for an easy
sauce I just sweat onions, chop the frozen tomatoes quickly and add them to the
pan with a few herbs like parsley or rosemary – this takes all of 10
minutes and it will be the best tomato sauce you’ve ever made. For a fancier sauce add black oil cured
olives, a few hot pepper flakes, salt preserved capers and a bit of tuna, canned mackerel, or anchovy
from Vital Choice (no BPA in the cans) and cook with the translucent onions for a few minutes, then add
the tomatoes and cook for about 6 to 10 minutes.
Slow Roasted Tomatoes
Ingredients:
-
Fresh organic tomatoes (preferably
bought in bulk).
-
Organic olive oil (optional)
Prep and Cooking:
-
Preheat oven to 250 degrees F.
-
Plan to roast tomatoes of the same
type on each cookie sheet.
-
First half each tomato then place them
all together on a cookie sheet (I use parchment under them). If desired, sprinkle with organic olive oil.
-
Roast at this low heat until
shriveled and slightly caramelized (brown).
Christian helped me with a few
batches and here are his notes:
Cherry
1" diameter.
Cut in half, turn cut side
up. (1.4 lb cover 1 square foot, about
2/3 of a cookie sheet.) Drizzle with
olive oil. --> duration 2 hours.
Plum
3" long, 2"diameter. Preferably same size; otherwise, take smaller ones out of the oven earlier, when they're done.
Halve lengthwise, cut out stems and rough spots on skin. Brush cut surface with olive oil (covers them more evenly than drizzling).
--> duration 5 hours.
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