So Many Tomatoes, So Little Time

Mmmmmmm. Note big juicy, plump and perfectly ripened local fresh tomatoes. Must buy, cook and freeze for winter months.

Do have time for frozen dessert section though. 

Not so fast, mama!

Slow roasting these babies is the way to go. You just pop them into the oven, leave them there a long time and let the juices flow while the flavours intensify all by themselves. It’s easier than boiling an egg.

Ways to Enjoy Slow Roasted Tomatoes All Winter Long
Pasta – with a bit of goat cheese (or any cheese, really), oil and fresh basil, with pesto sauce or in homemade mac and cheese
Risotto – mix with butter, parmesan, and your fave herbs
Soups – crush them for minestrone or other healthy soup creations
Grilled Cheese – for an adult version of this classic treat (or add to your deli sandwich/panini/wrap)
‘Enhanced’ Tomato Sauce – puree and add in your usual ingredients
Bruschetta, Pizza or Antipasto – chop into pieces and add as desired

Can’t have enough of those antioxidant lycopene fregetables on your plate!

SavvyMom’s Classic Slow Roasted Tomatoes
Ingredients
As many tomatoes as you can carry home or fit onto a cookie sheet
Extra virgin olive oil
Kosher salt and freshly ground pepper
Optional - fresh basil, garlic or thyme sprigs

Method

• Preheat oven to 250 degrees.
• Cut tomatoes in half. Place on lined cookie sheet flat side down. Rub on olive oil and season with salt and pepper.
• Cook for 20 minutes, then remove from oven and pull skins off. Pour out the excess juices.
• Turn tomatoes over with flat side facing up. Season again (add herbs if using) and add olive oil evenly. Return to oven for 2–4 hours, until tomatoes look dry but still plump and not leathery.

Let cool, and store in plastic containers or freezer bags in 1 cup portion sizes for easy access.

Available right now at every grocery store and produce stand across the country