When presented with a bumper crop, most folks love to can tomatoes. But I didn’t grow up with a granny or mom who did this, so I never learned how, exactly. One year I froze a bunch of tomatoes, but found that they just languished in the bottom of the freezer. What I like to do best with a bunch of tomatoes is roast them. Last year, I purchased tomato “seconds” from my produce stand and roasted them all summer long. There is virtually no dish you can’t use them in, if one exists I didn’t find it. I tossed them in pasta ( hot and cold), and on sandwiches, served them with steak and fish, sprinkled them on pizza and pureed them for a rich dip or pesto. They’re also go good on an antipasto platter, alongside olives, artichokes, cheese and bruschetta. The other good thing about them is that you can roast them for as long or little as you like—2 hours at a higher temperature or 8 hours at a super low temperature (200 degrees). Once they’re done, store them in zip-top bags in the fridge. Here’s the recipe:
Roasted Tomatoes
12 Roma tomatoes or round red tomatoes
3 cloves garlic, sliced
1 tablespoon olive oil
1⁄2 teaspoon salt
Coarsely ground black pepper
Instructions
1. Preheat oven to 325F. Cut Roma tomatoes in half or larger tomatoes in quarters. Place cut side up on a foil-lined baking sheet. Scatter sliced garlic on top and drizzle with oil. Sprinkle with salt and pepper. Bake 2 hours or until soft and shriveled. Serves 6.
Per serving: 45 calories, 3g fat, 1g prot., 5g carbs., 2g fiber, 200mg sodium.
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