Craig has been traveling like Santa Claus lately, so I’ve been inundated with tomatoes. Apparently there is a limit to how many tomatoes I can consume. It’s amazing what 6 tomato plants can put out. They’re like the hardest working plants in the garden!
He’s pretty bummed out that he’s missed a couple of weeks of the harvest. So I’ve been working on ways to help “save” the flavor for him. While he doesn’t get the luxury of just popping the little buggers right into his mouth, I’ve been making batches of spaghetti sauce and freezing it. And now I’ve moved on to roasted tomatoes.
Making roasted tomatoes couldn’t be easier, and when they are so expensive at the grocery store (and taste pretty bad – comparatively speaking) why not make your own. I made a batch before Craig left town for something I was going to make the next day, and they didn’t last an hour. They ended up as a topping on our pizza he had just brought home. We like the roasted cherry tomatoes the best, but I’ve been roasting them all.
- Cherry Tomatoes, Pear Tomatoes, Roma Tomatoes
- Olive Oil
- Thyme (optional)
Preheat oven to 225 Degrees Farenheit. Line a baking sheet (preferably a 4 sided baking sheet pan) with parchment paper.
Slice tomatoes in half and arrange, cut side up, on lined baking sheet. Lightly drizzle tomatoes with olive oil. Just enough so that each tomato has a bit of oil on it (they shouldn’t be swimming in oil). Lightly sprinkle the tomatoes with salt (kosher salt is the best, because you can see how much is on the tomatoes), then sprinkle with freshly ground pepper and thyme.
Slide the sheets of tomatoes into the oven and bake for 3 hours. If you are doing more than 1 pan, switch the racks that the tomatoes are on half way through the cooking time. The tomatoes are done when you see that they are dried and shriveled but still show some moisture in the centers. Your actual cooking time may vary depending on the size of tomatoes you use.
Once they are done, remove them from the oven to cool completely. Store them in a jar with additional olive oil to completely cover tomatoes and store in the refrigerator.