One way that I preserved some of the tomatoes I picked last week was by slow roasting them in the oven. I then placed some of the roasted tomatoes in a mason jar and into the refrigerator and froze some in a freezer bag. They are incredible. It was hard not to eat them by the handful fresh from the oven. Oh, and they are sooooo easy to make.
SLOW ROASTED ROMA TOMATOES:
-A lot of roma tomatoes, cut in halves.
-Olive oil
-Salt
1) Heat oven to 200 F.
2) Place sliced tomatoes on a cookie sheet, cut side up.
3) Drizzle tomatoes with olive and sprinkle with salt.
4) Bake in the oven from 12-16 hours (overnight works best).
5) Either refrigerate or freeze roasted tomatoes.
SLOW ROASTED ROMA TOMATOES:
-A lot of roma tomatoes, cut in halves.
-Olive oil
-Salt
1) Heat oven to 200 F.
2) Place sliced tomatoes on a cookie sheet, cut side up.
3) Drizzle tomatoes with olive and sprinkle with salt.
4) Bake in the oven from 12-16 hours (overnight works best).
5) Either refrigerate or freeze roasted tomatoes.
So what are some ways to enjoy these delicious tomatoes??? For lunch the other day I had some whole wheat crackers topped with a dollop of whole milk cottage cheese with a roasted tomato on top, yuuum. And for supper last night I made a pizza, half was topped with pesto, roasted tomatoes, fresh tomatoes, spinach, and sliced mozzarella (the other half had olive oil, carmelized onions, fresh figs, and goat cheese).