Tuesday, July 24, 2012
Roasting tomatoes has changed my life for the better; it is THE way to use up your garden tomatoes. I like tomatoes and eat them, but I cannot eat all our garden produces. Because the roasting process is soooo easy, I prefer it to making a sauce or canning, both of which stress me out a bit.
Slice your tomatoes in half and lay them cut side up on a big pan. I spritz them with olive oil and then sprinkle with course salt, pepper, maybe some rosemary, and a few garlic cloves. You do not need a lot of spices; these sweeties stand on their own. Roast them at 250 or so for about 3 hours. (This can vary...some people suggest 325 for 2 hours or 225 for 5 hours; test it out and watch out for your smaller tomatoes so they don't get too crunchy.)
When you take them out, I promise you, you will eat about 1/2 of them. They are like candy; my tomato-disliking-husband helps me eat 1/2 the pan!