Everyone can use a small batch recipe for oven roasted tomatoes. Absolutely perfect for the home gardener, who is harvesting more than can be eaten fresh, but not enough for production line preserving.
|Tomatoes and herbs ready for oven roasting.|
Roasting at a high temperature concentrates the flavor and will provide a delicious marinara sauce when you pull your container from the freezer, especially in the heart of the cold winter.....
A quick buzz in a food processor or with a stick blender and you will have a flavorful starting point to any sauce you want to make, or simply eat as is for a wonderful Marinara.
Oven Roasted Tomatoes
adapted from: Zero Waste Chef and Seasons and Suppers
2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) cloves garlic, peeled and sliced
1 T red wine vinegar
Cut tomatoes in half, if the cores are large you may want to remove them, otherwise don't bother.
Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.
|Reduced in size, means concentrated flavor!|
Bake 30 minutes, stir well. Bake an additional 30 minutes.
Let cool, store in refrigerator or freeze for long term storage.
Makes approximately 2 cups of roasted tomatoes. You may spoon into a freezer container and freeze for future use, or use immediately.
|Two pounds of tomatoes cook down to approximately two cups roasted tomatoes for sauce.|
Watch for a recipe to use these lovely roasted tomatoes.......
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this post shared with:
weekend cooking @ beth fish reads
foodie friday @ rattlebridge farm
our simple homestead blog hop @ on the home front