Garden Friday: Roasted Tomatoes
Nicole and I are on the same page today only she just beat me to the punch. Here’s how I preserve some of my bountiful summer harvest of tomatoes.
Originally posted: Sep 25, 2009
It is my opinion that there’s no better way to preserve tomatoes than to roast them. Canned tomatoes are inexpensive and easily obtained from the market anytime. Roasted tomatoes, OTOH, are not cheap and I think it would be difficult to find them with olive oil AND balsamic vinegar. That said, I did can in the traditional way this year because I had a plentiful harvest (yeah, I’m braggin’) and I couldn’t afford all of the olive oil and balsamic vinegar required to roast a thousand tomatoes.
I’ve had a few requests for this recipe so here goes…
Pull them off the vines and rinse. There’s close to a hundred tomatoes in the tub below and you’ll use that many to obtain two to three pints of tomatoes. That will depend on size of course. The tomatoes in this picture are the smaller-medium sized Romas. The Romas from my 2011 are 3x’s the size.
Add generous amounts of olive oil and balsamic vinegar, kosher salt, pepper, rosemary, basil, and a touch of oregano or thyme. I used fresh herbs because I have them available right now, but dried herbs work well. Don’t be afraid to experiment. I’m positive you can’t go wrong unless you burn them. [Note: I buy a less expensive bottle of balsamic vinegar for this recipe. There’s a difference in the taste of the final product, but not enough , imo, to use the really expensive stuff.]
Oh, and don’t forget the garlic -very important, but not as important as the balsamic vinegar. The balsamic vingar is the reason why the tomatoes pop with flavor in your mouth.
Make sure to swish the ‘maters around in the oil/herb mixture so they get a good coating. Turn them flat side down and let them sit for at least 20 minutes to marinate (or longer. I will do 45 minutes between batches).
Let them cool and then put them the storage container of your choice and freeze. I added a little extra olive oil to completely cover the tomatoes and used mason jars for this batch.
Try them on pesto covered pasta or a chicken & provolone sandwich. (see below)