So, I may have planted too many tomato plants this year. It was my first year of growing plants from seeds, and many grew into successful starts. I tried to share as many plants as possible with my friends and family, but I was still left with a good amount. I could not let any plants go to waste, so I planted them all. After a great growing season, I am now overwhelmed with the number of tomatoes my garden has produced. There are only so many caprese salads I can eat, or I can bring to dinner parties. Since the cold weather is approaching, I have baskets of tomatoes that need attention, but what to do?
Roasting tomatoes is one of my favorite ways to prepare tomatoes, which I save in my freezer to use throughout the winter season. Roasting tomatoes is very simple. The best part about the process is how your house or apartment will smell like an Italian restaurant. If you don’t have a garden overrun with tomatoes, a basket of tomatoes from the farmers market will also work!
To begin, I picked, washed, and removed the stems from the tomatoes. Today, I am roasting a small cherry tomato. Place the tomatoes on a backing sheet. A silicon liner at the bottom can help with the cleanup. Preheat your oven to 225 degrees. Next, Drizzled extra virgin olive oil over the tomatoes and rolled them around to make sure they were all coated with the oil. If you have larger tomatoes, you can cut them in half, then place them on the sheet with the inside facing up. Lastly, lightly sprinkle kosher salt over all the tomatoes. You can also add sprigs of rosemary and thyme, or add whole garlic gloves. The herbs and garlic are optional; however, it adds to the final flavors of the tomatoes. Pop your tomatoes in the oven for around 3 hours. I recommend checking the tomatoes throughout the process to avoid over cooking or under cooking depending on the size of the tomatoes.
When the tomatoes are done, they taste like candy. They are very sweet, a bit smoky, and mildly tart. Once they are cool, I freeze them for future uses that include
• Spaghetti sauce
• Roasted tomato pesto for pasta or spread for bread
• Chutney for meat dishes
• Omelet filling
Good luck with your roasting!