Slow Roasted Tomatoes

Slow Roasted Tomatoes

What to do with all those harvested tomatoes? Slow roast them to bring out all the delicious flavors and then freeze them to bring a taste of summer into your winter soups, stews, and pastas.

  • Preheat the oven to 250.
  • Cut fresh tomatoes in quarters or halves depending on size and place them in a bowl.
  • Season with a pinch of sugar, a light dressing of olive oil, salt, pepper, minced garlic, and oregano. Toss gently.
  • Place tomatoes on a rimmed cookie sheet.
  • Slow roast for 3-4 hours until somewhat dry.

You should be halfway between a sun-dried tomato and a fresh one.  Roasting concentrates the flavors.

 

Slow Roasted Tomatoes

What to do with all those harvested tomatoes? Slow roast them to bring out all the delicious flavors and then freeze them to bring a taste of summer into your winter soups, stews, and pastas.
Author Susan Evans, Certified Clinical Herbalist

Instructions

  1. Preheat oven to 250.

  2. Cut fresh tomatoes in quarters or halves depending on size and place in bowl.

  3. Season with a pinch of sugar, a light dressing of olive oil, salt, pepper, minced garlic, and oregano. Toss gently.

  4. Place tomatoes on a rimmed cookie sheet. Slow roast 3-4 hours until somewhat dry. You should be halfway between a sun-dried tomato and a fresh one. Roasting concentrates the flavors.

Posted in Appetizer, Garden Harvest, Pasta, Recipes, Sauces & Spreads, Soup & Stews and tagged , , , , .

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