Monday, August 8, 2011

Recipe: Slow Roasted Tomatoes

What are we doing with all of our garden produce you ask? Something daily! However, I'm making a batch of this particular recipe every week as long as the tomatoes and thyme continue. My hope is to put enough of this tomato sauce in our freezer to enjoy in sauces and other dishes all winter long!

This recipe comes from one of my all time favorite cook books, Rebar. Most of the recipes no longer fit the allergy-free category, but I still enjoy plucking ideas from it.

Slow Roasted Tomatoes (yields ~5 cups)

~20 tomatoes - enough to fill two baking sheets
1/4-1/2 cup unrefined, extra virgin olive oil
Fresh thyme sprigs
Cracked pepper
Sea salt

Preheat the oven to 250°. Cut tomatoes into quarters and place on tinfoil or parchment lined baking sheets. Brush tomatoes generously with olive oil. Sprinkle with sea salt, cracked pepper and fresh thyme. Place in the oven for the next 3 to 4 hours and enjoy the aroma as it fills you home. Once they are visible dehydrated, yet still meaty, remove from the oven and allow to cool.

PureƩ the tomatoes in batches in your food processor or blender and transfer to suitable freezer storage containers. I use ziplock bags for the lack of a better plastic free freezing option. Laying the bags back on a clean baking sheet while they freeze ensures nice stackable packages.

Variation: Use fresh basil or tarragon from the garden for something different!

Linked to Barn Hop, Monday Mania, Weekend Gourmet Carnival, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesday, Gluten Free Wednesday, Real Food Wednesday, Health 2Day, Pennywise Platter Thursday, Full Plate Thursday, Simple Lives Thursday.


Sarah C said...

Looks delicious!

If you have wide-mouth canning jars, those can go in the freezer and are great for freezing these kind of things.

Shanon Hilton said...

I do use some canning jars, but they are bulky and the lids don't provide a seal to keep things fresh. I have my eye on some containers from Life Without Plastic:

They're pricey though, and it would be a slow acquisition.

Thanks for your suggestion!

Amanda said...

Nice idea especially if you don't have gobs of tomatoes to can.

I found you via the Healthy 2day Link up and wanted you to see a resource we're putting together on Facebook to help like-minded blog carnival participants find each other and get notices when the carnivals go live:


Shanon Hilton said...

Nice idea Amanda, I checked it out and 'liked' it via facebook. Thanks for stopping by!

Miz Helen said...

Hi Shanon,
This is a great recipe and a great idea. I like the idea of flat storage for the freezer. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
See you soon,
Miz Helen