Finally a few minutes alone with my computer! It is a beautiful fall day in the Midwest and I am still feeling blessed to have fresh produce from my garden! I am still harvesting peppers and tomatoes. Today my plan to can some salsa but I have been busy roasting tomatoes. This is a great plan if you are short on time or you don't own any canning equipment. When we were camping a couple of weeks ago, I brought some roasted tomatoes and we had the fanciest sandwiches ever, well the children thought so! I'll share our fancy sandwich recipe in a few days.
I absolutely love to freeze the roasted tomatoes to make sauces at a later date or use them during our cold winter months for pasta sauce, chili, soup, tomato sauce, pizza sauce, ketchup and tomato soup. I like to season mine slightly but you don't have to. The key is to roast them on a low heat in the oven.
Steps to roast tomatoes:
- Wash and rinse tomatoes (as many or as few as you like).
- Prepare a baking sheet with parchment paper and brush olive oil over the top of the paper.
- Preheat oven to 275F.
- Cut the tomatoes in half or chunks. I use different varieties and sizes of tomatoes.
- Place tomatoes on the baking sheet.
- Sprinkle some of your favorite seasonings or herbs over the tomatoes. I use Italian Seasoning or fresh thyme, fresh basil, rosemary, kosher salt and pepper.
- Using a Misto, I spray olive oil over the seasoned tomatoes or just drizzle the oil over the top.
- Bake 1 hour at 275F then turn tomatoes with a spoon or spatula.
- Return to the oven and bake another hour.
- Remove from oven and place pan on cooling rack for about 30 minutes or until cool.
- If you are freezing the tomatoes, place them in a Ball jar or freezer baggies.
Love and peace,
~ Simply Tammi