I love trying new recipes – and “just” as I was feeling down about the tomatoes coming to an end and the farmers markets that would eventually be gone as the crisp air moves in – I’ve found a new way to keep it going a little longer.
Save your money at the grocery store during the off-season by holding onto that fresh tomato taste right in your own home. I am definitely trying this. I have a few tomatoes, but not enough to make a big batch of salsa. And, with this process it won’t take a lot of your valuable fridge/freezer space.
Marvelous things happen when tomatoes meet high heat and olive oil.
Roasting concentrates tomatoes’ natural sugars and flavors and gives them a buttery rich texture. Toss in pasta, top pizza or bruschetta, or serve alongside chicken or beef.
12 Roma tomatoes or round red tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
Coarse ground black pepper
3 cloves garlic, sliced
Prep Time – 15
Cook Time – 30
Preheat oven to 400F.
Slice and core tomatoes. Place on parchment-lined baking sheet. Drizzle with olive oil; sprinkle with coarse salt, pepper and sliced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic zip-top bag in refrigerator or freezer. You can also slow roast tomatoes in a 250F oven 3 to 4 hours.
Nutritional Info (per serving)
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1.5g