Slow Roasting Tomatoes - Info

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These instructions for slow roasting tomatoes appeared in the August

issue of National Gardening. It is a recipe intended for those who have

traditional ovens that cannot be set low enough to oven dry tomatoes.

JoAnn

 

* Exported from MasterCook *

 

Slow Roasting Tomatoes - Info

 

Recipe By : National Gardening Magazine 8/99

Serving Size : 1 Preparation Time :0:00

Categories : Information Vegetables

 

Amount Measure Ingredient -- Preparation Method

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**Text Info Below**

 

Slow Roasting Tomatoes

Unlike oven drying, slow roasting requires gently cooking the tomatoes

until their juices caramelize. It is the perfect technique for gardeners

with less time or for those with traditional ovens that don't have very

low temperature settings. However, storage time is short; roasted

tomatoes keep up to a week in the refrigerator, up to six months in the

freezer.

 

To roast, preheat the oven to 225 degrees. Arrange the tomatoes cut side

up on a baking sheet lined with cooking parchment or a silicon baking

mat. For added flavor, lightly dress the tomatoes with olive oil and

sprinkle with fresh herbs such as marjoram, thyme, or rosemary, as well

as salt and freshly ground pepper. For a spicy-sweet variation that

brings out the tomatoes' berrylike flavor, drizzle flavored oil (such as

lemon or orange oil) on the slices, and dust lightly with granulated

sugar and cayenne pepper.

 

Slow roasting takes 2 to 4 hours, but the fruits will remain very soft

and moist. Allow them to cool completely before packing in a clean,

airtight container and refrigerating.

 

Roasted tomatoes are delicious in sandwiches and pastas, slipped into

soups, and mashed into potatoes.

 

Article printed in the August 1999 edition of National Gardening

Magazine

Posted to Veg-Recipe 7/99 by JoAnn Pellegrino

 

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