Tomatoes that are slow-roasted can be enjoyed as soon as they’re cooked, such as by adding them to pasta or other dishes, or can be frozen and preserved for later. Here, CSA member Jane provides her preferred method for slow-roasting; she used instructions from Smitten Kitchen.
Photo credit for this post: Smitten Kitchen
- Any tomatoes you have on hand
- Olive oil
- Salt to taste
- Pepper to taste
Oven: Preheat to 225.
Slice tomatoes in half. I used the tomatoes that were about the size of a ping pong ball (Mountain Magic). Slice enough to fill two baking trays (or more if you have a bigger oven with more racks).
Arrange tomatoes cut side up on a parchment-lined baking sheet. Drizzle with olive oil, and sprinkle on some salt and pepper (to your liking).
Place in the oven for 3 hours. Enjoy the heavenly smell wafting through your home. Check on them halfway through and rotate baking sheets. When they are done, their edges are slightly curled in and shrivelled.
Let cool. Then you can either place the tray in the freezer, to pack tomatoes in a freezer bag once completely frozen, or layer tomatoes in a jar and cover with olive oil to keep in the fridge.
If kept in the fridge, tomatoes should be consumed within 2 weeks (but check regularly for signs of mould).