I’m not a gardener, but I’m lucky enough to have family that is into that sort of thing. Produce is rolling into my mother’s garden faster than she and my stepfather can eat it. We are the lucky recipients of the excess. This weekend I had planned on preparing three tomato pies for the freezer, but time got away from me. ::shakes fist at time::
So, rather than mess with pie crusts and stirring and all that work, I slow roasted three trays of tomatoes. These tomatoes have been flash frozen and are now waiting peacefully in the freezer to become a mid-winter addition to soups, stews, or sauces.
How do you slow roast a tomato? It’s easy as much easier than pie.
Slow Roasted Tomatoes
Take a ripe tomato. Core it. Coring is simply cutting out the tough area around the stem. I use a metal teaspoon and scoop it right out.
Slice the tomato into 1/4″ slices. They need to be fairly uniform.
Preheat the oven to 225F. Gather all of your baking sheets and line them with parchment paper.
Brush the tomato slices with olive oil on both sides.
Sprinkle both sides with kosher salt. I find it easier, since my kosher salt is in a box, to pour some salt in a bowl and pinch and sprinkle from there. Then I can toss the excess back into the bowl if I grab too much.
*Tip* If you have a convection oven, it will yield slightly better results.
Let those tomatoes roast for 3 hours. When they are done, cool on the baking sheets, on wire racks.
Try not to snack on too many while the cool. (I certainly didn’t eat any on an everything bagel with cream cheese)
Flash freeze, by placing in the freezer on the baking sheet until frozen. Peel the tomatoes from the sheet and pop into a freezer or vacuum storage bag.
If you get this done, you’ll feel free to look derisively at hot house tomatoes in mid December.