Roasted Tomatoes

Step 3 Store for later use

When the tomatoes have cooled drop them and the remaining oil/tomato juice goo into a covered storage bowl in the fridge. I never manage to store the garlic, as it all gets eaten within seconds of leaving the oven.

Use them for proper Southern tomato pie, frittatas, BLTs, beans, stews, or anything else calling for tomatoes; eat them straight; drizzle them with a balsamic reduction; serve on toast with chevre. They even freeze well. Roasted tomatoes are basically concentrated tomatoey goodness, and can be used anywhere tomatoes are usually found.

I'll fill in more of these links as I document more of the roasted tomato uses we favor.

Comments

[Lindley]

These have worked out excellently. After cooking, I bottle them in olive oil as 'sun dried' tomatoes. I have a small fan-assisted table-top oven, and 400F incinerated my first attempt. I now use HALF that temperature and the results are perfect. About an hour and let the toms cool off of their own accord.

[Tidnull]

These look ESPECIALLY delicious. I usually eat tomatoes by themselves with s/p and dressing of some sort but this is a really awesome and easy idea.

[canida]

Definitely, give it a try! They last a lot longer in the fridge or freezer this way, and don't take up nearly as much space.

[heldmyw]

roasted/dried like this, pulverize with your choice of weapons, (I like a food processor) and jar for the best spaghetti sauce/chili base you have ever tasted! Refrigerate, of course, or sterilize and can for long term storage.

[canida]

Sounds like a good idea - I'll have to try it!