by Joyce Peters
If you are lucky enough to have more tomatoes than you need right now, you can save some for later. There’s canning which involves equipment, jars, and a hot stove, freezing; or the easier way – roasting.
Roasting intensifies the flavor and saves space by removing water. It can turn a mediocre tomato (not in season) into a tastier one. Roasting slightly overripe tomatoes can even save them from your green bin.
There is an added nutrition bonus. Tomatoes are the main dietary source of lycopene, a natural pigment. This antioxidant may help protect against prostate cancer, heart disease and stroke. It can also help with Type 2 diabetes. Cooking increases lycopene content because the cell walls are broken making the lycopene more available. Because it’s fat soluble, roasting with oil also increases its availability.
Slow Roasted Tomatoes
You’ll need:
- 10 pounds roma, plum or campari tomatoes – Romas are a good choice because of their low water content and few seeds. You can use other kinds of tomatoes but probably not heirloom ones (too watery). Cherry tomatoes are quicker and add a little sweetness to your recipes.
- ¼ to ½ cup olive oil
- 6-8 minced garlic cloves
- Salt to taste
Preheat the oven to 250 degrees.
Rinse and drain tomatoes well.
Cut the romas in half, larger tomatoes into quarters; cut off the stem ends. Place the cut side up on 2 cooking sheets.
Put them in one layer and do not overcrowd.
Mix the garlic into the oil and drizzle over the tomatoes. Salt lightly.
Put in the oven, on 2 racks.
Rotate trays in 3 hours, bake about 3 hours more depending on the consistency you desire. The peels should slip right off. Remove peels if you are making sauce.
Adjust the oven temperature and time to your liking. Of course, if your tomatoes are very watery it will take longer. Cherry tomatoes (cut in half) take the least time.
Cool then store in a covered container in your refrigerator for a few days. Or freeze for longer storage.
Roasted tomatoes are great for pasta sauce, on toasted bread (bruschetta) with a little balsamic vinegar, or on an appetizer platter. Use in your favorite pasta dish. Puree for tomato soup.
Suggestion: to freshen up the taste, add chopped herbs like parsley, basil, chives, etc. to finish your recipes.
