Monday, August 16, 2010

Roasted Tomatoes

When the garden gives you too many tomatoes, roast them!
Roasting intensifies the flavor of the tomatoes.
Faced with a bumper crop of tomatoes and not wanting to loose a one, I researched roasting.  I used a mix of roma and heirloom tomatoes.  Just slice them to a relatively uniform thickness and place them in a non-reactive pan.  Top each slice with a slight drizzle of olive oil, salt and pepper and some fresh thyme.
Roast at 400 degrees for about 1 hour or until soft and juices are thickening.  Allow to cool and remove as much of the skin as possible. 

The tomatoes will look something like this.
*At this point you can freeze the tomatoes by placing them in a zipper freezer bag.  
*Use the tomatoes to make a roasted cream of tomato soup.
*Use as a topping for pizza or bruschetta.
*Use as pasta sauce.  Add to sauted onion and garlic and then add sliced basil leaves just prior to serving.

1 comment:

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