Tuesday, October 1, 2013

Oven-Roasted Tomatoes

This is a painless way to preserve some of your summer tomato bounty. Or, in my case, the summer tomato bounty from my friends' garden!


On a parchment-lined baking sheet, place halved tomatoes end to end. You want to leave some space between the tomatoes so that their liquids can evaporate. Preheat oven to 350 degrees.

Place the tomatoes in the oven and roast for 1 hour. Take the tomatoes out of the oven and gently press them down with a fork to express some of the liquid. Sprinkle them with freshly ground sea salt and other herbs, if you like. Return them to the oven.

Let them roast for another hour. After that, you can keep them in the oven until they reach the consistency you like. Roast them even longer to attain that texture of a store-bought sundried tomato. I like them with still a little bit of juice. Roasting tomatoes this way concentrates the sugars in the tomatoes and turns these into a mouthful of summer!

I have placed these on top of focaccia and salads. And if you happen to have enough that you aren't going to eat them immediately, place them in a jar and cover them with olive oil.

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