Oven-Roasted TomatoesFrom s_kat 9 years ago
How to make it
- Take your tomatoes, slice, and place in roasting pan. Some people say cut side up, others down. I'm not sure that it really matters, but please feel free to leave a comment on your preference.
- Drizzle generously with olive oil; dust with salt and pepper, adding any additional herbs or spices as desired.
- You have your choice when it comes to roasting:
- Low 'n' Slow: Set your oven to 150-175-degrees F. Slow cook for 4,6, 9 hours, to your desired degree of doneness. You'll know they're ready when they've withered, seem plump, and have a wee bit of juice left.
- Fast 'n' Hot: Crank the oven up to 400-450 degrees F. Slap a tray in, and they should finish in under an hour. Be vigilant against the smaller pieces burning towards the end.
- Method one will produce an intoxicatingly heavenly nublet that tastes like summer catnap dreams.
- Method two will still intensify the flavors (although not as much as the one above), while adding a lovely charred character to the tomatoes. They'll retain more moisture, as well.
- Either way, these can be used right away in sauces, sandwiches, dressings, etc. Or, seal them up tight, and freeze for another time.
- Now, all those tomatoes that people are trying to pawn off on hapless family and friends? Take them. Roast them. Enjoy them all winter long!
The Cooks_kat Newport News, VA
The Rating4 people
Sounds great to me.
Five forkstrigger in loved it
These are fantastic, great with cheese, too! LOL Points - tomatoes are even juicier than meat....if roasting meat low and slow makes it tender and juicy....what is going to happen to the tomatoes??sparow64 in Sweetwater loved it
I put several flavors on the tomatoes to try and see which I preferred. I was expecting more of a dehydrated product. They are still quite juicy after all day on "low and slow".
Halved the tomatoes and roasted them open face up.<...morepointsevenout in Athens loved it
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