Slow, Oven-Roasted Tomatoes

August 29th, 2012 12:12 pm by mad mags

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Usually I break out the dehydrator when I have a ton of tomatoes to preserve, but this year I decided to try out the oven-roasting method instead diätpläne kostenlos downloaden. Dehydrating tomatoes can be a bit of a pain: experts recommend cooking tomatoes in the microwave first (presumably to soften up the skins?); while this isn’t terribly difficult or time-consuming, handling piping hot tomatoes isn’t exactly kind to one’s hands herunterladen. (Wait for them to cool? Do I look like someone with a surplus of patience?!) Oven-roasted tomatoes, though, can go in as-is – the only prep necessary is slicing, and maybe a bit of seasoning, if you’re into that sort of thing ls14 kostenlos downloaden. Super-easy.

Delicious, too! Assuming you don’t overcook them (difficult, but not impossible!), oven-roasted tomatoes are a bit plumper and juicier than their dehydrated cousins tabellenprogramme kostenlos downloaden. Naturally, this also means that they don’t last as long in the fridge, but that’s okay – so far none have survived longer than three days in my kitchen moorhuhn 2 kostenlos downloaden chip! Into pizza sauce and pasta dishes and my mouth they go. But if for some strange reason you have some oven-roasted tomatoes lingering around a little longer than desired, you can always pop those suckers in the freezer for another time herunterladen.

My freezer? Stuffed to the brim with homemade marinara sauce, pizza sauce, and roasted tomatoes. I am determined the make summer last all year long, yo herunterladen!

 

Slow, Oven-Roasted Tomatoes

Ingredients

Cooking spray
Tomatoes, sliced in half (e.g., grape tomatoes) or lengthwise (e.g herunterladen. Roma)
Olive oil
Spices to taste: salt, pepper, basil, oregano, vegan parmesan, etc.
Minced garlic (optional)

Directions

1 youtube downloaden op macbook. Preheat the oven to 225F. Spray a cookie sheet (or two) with cooking spray.

2. Wash and dry the tomatoes. If using smaller, round grape- or cherry-sized tomatoes, slice them in half; for larger Roma tomatoes, cut them lengthwise down the middle herunterladen. Especially large, beefsteak-sized tomatoes may be cut into four thick slices. Try to pick tomatoes of similar size and make the cuts as even as possible, so that the slices all bake at the same rate. As you work, place the tomato halves (slices) on the baking sheets; arrange them so that they’re squeezed together and touching, but not overlapping.

3. Drizzle with a bit of olive oil (about 1 teaspoon per cookie sheet) and season to taste. Salt and pepper; minced garlic and basil; and/or vegan parmesan are all nommy combinations.

4. Bake at 225F for approximately 3 to 4 hours (or more if necessary). The larger the tomatoes, the longer the cook time. When done, the tomatoes should be much smaller and a bit shriveled up, but still somewhat juicy.

5. Store in an airtight container: up to two weeks in the refrigerator, or ~indefinitely in the freezer.

 

Enjoy…

  • With a slice of fresh, warm bread

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  • In a bowl of couscous
  • Atop a Big Salad
  • Sprinkled on a Daiya cheese pizza

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  • With a tofu scramble
  • In homemade pizza sauce
  • On a giant vegan sammie
  • In fancy tacos
  • On pasta, or added to marinara sauce – or both

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  • Blended with chickpeas to make sundried tomato hummus
  • Snacking on the go (or lazing around the house)
  • Basically anywhere and everywhere you like fresh and sundried tomatoes!

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