Summer Bounty ~ Roasted TomatoesBy Arlene Marshall (TwinLakesChef) on August 20, 2010
|Roasting tomatoes is very easy. They take up very little space in the freezer. Here in Iowa, we wait patiently for that first ripe tomato. When August arrives we have an excess, and although we keep our neighbors supplied, we still have an excess. You can enjoy your tomatoes all winter long.|
We wait patiently for that first ripe tomato. August arrives and there is suddenly an abundance of tomatoes. It is very easy to roast them for winter use.
Set your oven to 550 degrees F. If your oven does not go to 550 degrees F, set it to 450 degrees; Your tomatoes will just take a little longer to roast. Line jelly roll pans with foil.
Wash, core and cut tomatoes into thick slices and arrange on pans. Sprinkle a bit of olive oil and some pepper. We do not add salt, but you can if you wish.
Place in oven and roast approximately one hour. Some of the tomatoes will begin charring. That is your signal to turn the oven off. Leaving them in the oven until it cools off helps concentrate the juices.
The next step is very important. You’ll need a food mill which is inexpensive if you need to purchase one.
The first year, roasting tomatoes, we ground up the mixture in a food processor. We later learned that the seeds and skins impart a bitter taste.
A food mill removes most of the seeds and skins. If you are processing a large amount of tomatoes, those seeds and skins can cause problems for your waste disposal. So put them in your trash can instead.
The last step is to pack them up and label them for freezing. You can use freezer storage bags or a plastic container. Save cottage cheese containers or any container that is the correct size for your cooking needs. We save anything plastic that comes into the house for various uses. Eventually all plastic makes it’s way to the re-cycle program here.
When arranging the tomatoes, bury a whole head of garlic in the center of the pan, husk and all. Add thick slices of onion, and chunks of peppers from your garden. Herbs can be added. . . basil. . . oregano . . thyme. Be sure to label it accordingly. Some of ours have a lot of jalapeno in them and are great to pull out during the winter to add to sauces or chili. It is so easy to do and kicks up the flavor of whatever you are cooking.
Editing to Add: Garlic ~ Cut the top of the garlic bulb off so you can see the pulp. Burying the whole head of garlic in the tomatoes allows it to roast and turn to a nutty flavor. When you pull the pan out of the oven, fish out that head of garlic and squeeze the soft inner part out, adding it back to the tomatoes; discard the outer fibrous husk.
We have made orange sauces, yellow sauces, as well as red. Some varieties we’ve grown, we thought were too bland to eat fresh. We have found that once a tomato is cooked, they all taste like . . . tomato. Roasting tomatoes is a good way to salvage the tomatoes you didn’t care for fresh. We’ve never found a tomato that could not be roasted successfully.
Iowa has experienced a very wet year. Tomatoes split; bugs attack them as well as the deer and rabbits that like to take a bite. When picked, they have to be used immediately. We keep our friends and neighbors in tomatoes and still have excess, even in a poor year. Roasting is a perfect solution.
|canning, freezing, roasting tomatoes, tomato, tomatoes|
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Comments and discussion:
|Subject||Thread Starter||Last Reply||Replies|
|Great subject on roasting tomatoes!||momof2d||Jan 9, 2011 1:30 PM||1|
|Didn't work||paulgrow||Aug 27, 2010 5:26 PM||10|
|Food Mills||paulgrow||Aug 23, 2010 12:16 PM||5|
|Oh Yum :-)||vic||Aug 23, 2010 11:09 AM||8|
|Another way to save tomatoes||valleylynn||Aug 22, 2010 12:05 PM||6|
|composting||Lance||Aug 20, 2010 6:32 PM||1|