Home Cooking: Slow-Roasting Tomatoes

Home Cooking: Slow-Roasting Tomatoes

Joanna Miller
Sep 13, 2008

Last year, we slow roasted a big batch of tomatoes that we froze and added to soups, casseroles and pasta dishes throughout the winter. This weekend, we're gearing up to do it again.

Read on to find out about the recipe we use and a few tips.

The recipe: Perfected over several years of roasting by Alanna Kellogg of A Veggie Venture and Kitchen Parade

The tomatoes: Skip the heirlooms for this one. You're going to need a lot of tomatoes, and that could get really pricey, really fast. Go with something meaty, preferably that can be purchased by the box – usually 20 pounds. We used Romas and had great results.

The seasonings: For us, garlic is a must. We also used a mix of Italian herbs on all of our batches last year. This year, we're going to mix it up a little bit, maybe with some herbes de Provence and some plain batches to use in homemade salsa.

The timing: This recipe is all about the low-and-slow method – 10-12 hours at 200F. Finding that much time to cook can be difficult, so we prefer to let our batches roast overnight. Waking up to wonderful smells is a bonus.

The roasting: We found that roasting two pans at a time, both placed in the middle of the oven rack worked best. When we tried cramming two pans onto each rack, the tomatoes near the sides of the oven were a little overdone. Use your best judgment with your individual oven.

The results: The tomatoes should be perfectly wrinkled and concentrated, and all that's left to do is pop off the skins, freeze in batches for easy use and enjoy all winter long.

Related: Food Science: The Best Place to Store Tomatoes...and Why

(Image: Joanna Miller)

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