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DIY Roasted Tomatoes: Slices & Halves

Tomatoes ready for roasting

Tomatoes ready for roasting

This is for Gaya, who loved my roasted tomato recipe from last year but lost it. So she (and you) get a bonus: the original recipe which used tomato halves and my latest & greatest: this one that uses sliced tomatoes.

The nice thing about roasting tomato slices  is the skin is minimal so it’s not chewy or tough to eat.

Good for you

Tomatoes are full of lycopene, which is good for our hearts, mens’ prostates and our immune system. Plus the yellow and orange tomatoes have just as much nutrition as their red counterparts.

Roasted sliced seasonal tomatoes

Here’s my slightly adapted version from America’s Test Kitchen.

3 pounds medium to large tomatoes, cored, bottom trimmed off, sliced 3/4” thick

2 large garlic cloves, peeled and smashed

1/4 teaspoon dried oregano

Fresh minced basil (optional)

3/4 cup olive oil

Preheat oven to 425 and adjust rack to middle. Line rimmed baking sheet with foil and spray. Lay tomatoes in single layer, with larger slices around edge and smaller in center. Place garlic on tomatoes, sprinkle with oregano and 1/4 teaspoon salt. Drizzle with oil. Roast 30 minutes. Remove, flip tomatoes over and reduce temperature to 300. Roast until spotty brown and skins look blistered, 1-2 hours. Tomatoes will have collapsed a good bit. Sprinkle with basil, as much as you like. Let cool. Refrigerate up to 4 days or freeze up to 2 months.

 

Roasted regular size tomato halves with herbs (or not)

Preheat oven to 400-425. Cut tomatoes in half. Lay either cut side up or down (I laid mine cut side down but next time will lay them cut side up since I think that will keep more of the tomato flavor in). Drizzle with olive oil and sprinkle on any herbs you like – basil, thyme, rosemary all work well. But be sure and chop herbs up fine. I also like to add salt and pepper. Roast until skins start to look spotty if you are roasting skin side up. Otherwise, roast . Let cool and if you like, remove skins.

Tip:

The first time I made them I didn’t remove the skins but when I used them in cooked dishes, they were a little tough, so my suggestion is to remove them or put them in the blender or food processor and the skins will process small enough. You will wind up with more of a puree if you put them through the blender or food processor, but the bonus is you get the nutritious benefits of the skin. Freeze in desired quantities.

Roasted tomatoes

Roasted cherry tomatoes with herbs and garlic

This is nice since everything is mixed in a boil and then just poured onto a sprayed pan to roast. Delicious as a side dish, and if you want to freeze them, you can either leave the skins on (they may be a bit tough) or puree them as directed above. Now you can also roast these plain, with just a sprinkling of salt and pepper and oil.

Preheat oven to 400-425.

For every pint of cherry or grape tomatoes, add a teaspoon of minced garlic, a drizzle of olive oil to coat nicely, and salt and pepper. Just mix this up in a bowl. If you have any herbs, again like basil, thyme or rosemary, chop up fine and add to taste. Pour onto sprayed baking pan and roast until skins look spotty and a bit puffy, about 20 minutes.

 

Permanent link to this article: http://abouteating.com/roasted-tomatoes-for-the-freezer/

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