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We still have tomatoes in Northern California but not for much longer. On each of my last several trips to the Sunday farmer’s market, I’ve brought home three or four pounds of dry-farmed early girls. I’ve been roasting and freezing these small tomatoes so we’ll have some after the harvest ends.
I no longer buy canned tomatoes. I dislike the taste, I avoid packaged food and I avoid BPA (it’s in the plastic that lines most cans). I have long fantasized about forgoing my refrigerator (not exactly Fifty Shades of Grey) but until then, I’ll stuff the freezer section with delicious roasted tomatoes.
My boss Rhonda told me about the following incredibly easy method for roasting early girls. If we share a 20-pound box of not-so-pretties sometime in the next couple of weeks as planned, I should be able to enjoy tomatoes until after New Year’s.
Ingredients
- Small tomatoes
- Garlic (optional)
Directions
1. Quarter tomatoes or halve if very small. Arrange on a cookie sheet. Smash garlic, if used, and sprinkle over top.
2. Slow cook at low heat, around 275 degrees Fahrenheit for 1 1/2 to 2 hours or longer if necessary, until softened, sweet and roasted.
3. When cool enough to handle, run the roasted tomatoes through a food mill if desired, to remove the skins. I usually don’t bother with this step.
Transfer to jars. The jar on the right is larger than the other two (it’s hard to make out from the photo). I would say altogether, my near 3 1/2 pound reduced to about 36 ounces, about 12 ounces per pound. I used the middle jar last night in shepherd’s pie. OMG it was good. If freezing, leave an inch or two at the top of the jar for the tomatoes to expand.
You really know you’ve almost reached the end of tomato season when you can roast pumpkin seeds and tomatoes in the oven at the same time.
Happy fall!
Slow-Roasted Tomatoes
Ingredients
- Small tomatoes
- Garlic (optional)
Directions
1. Quarter tomatoes or halve if very small. Arrange on a cookie sheet. Smash garlic, if used, and sprinkle over top.
2. Slow cook at low heat, around 275 degrees Fahrenheit for 1 1/2 to 2 hours or longer if necessary, until softened, sweet and roasted.
3. If desired, run through a food mill to remove skins. Transfer to jars when cool. If freezing, leave an inch or two at the top of the jar for the tomatoes to expand.
My cookbook!
- Shortlisted for a Taste Canada Award
- Finalist for the International Association of Culinary Professionals Cookbook Awards
- Shortlisted for a Gourmand World Cookbook Award
You can check out the book here.
