A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, October 6, 2008

Oven Roasted Heirloom Tomatoes for Storing

We have all seen recipes for Oven Roasted Cherry Tomatoes. A few cupfuls of cherry or other small tomatoes are thrown onto a baking sheet, drizzled with a little salt and pepper, a bit of fresh thyme, and perhaps a bit of garlic, minced. Bake at 450 for about 10 minutes. Sound familiar? They are great to serve with anything from roast beef to scrambled eggs. What if though, time was running out? What if it was a cool September day and upon looking around your garden, you realized that you would not have fresh tomatoes forever? The lovely golden, orange, green and red beauties that you have grown used to over the summer would not be around all winter? Here is a simple way to elongate their stay on our tables.

2 –2 1/2 cups garden, heirloom tomatoes (about the size of cherry tomatoes)- cut in half
6 sprigs thyme
8 cloves unpeeled garlic
¼ cup olive oil
½ teaspoon kosher salt
1/8 teaspoon ground pepper

Preheat oven to 250

Place the tomatoes on a baking sheet, cut side down. Scatter the thyme and garlic around the baking sheet. Mix the olive oil, salt and pepper together then drizzle all over the tomatoes. (You can toss them a bit with your hands to coat all of the tomatoes) Place in oven and cook for about 2-2 ½ hours. To vary the recipes if you have large Brandywine of beefsteak type tomatoes you will just increase the cooking time to 3-4 hours.

Tomatoes dried this way can be stored in the fridge or even frozen.

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