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I was very lucky to have a coworker who hit the motherload with vine rippend tomatos. She gave me a TON of them. I have a recipe in my head that I want to create, but with so many RIPE tomatos, I'll need to work fast.
I want to slow roast a bunch of tomatos (and get a real good char on them-the more char the better for me). and I have a couple questions;
1. Up until now, I've been roasting grape tomatos. easy-peasy, i didn't cut them just roasted them whole. they were small enough that it worked out great. But these are medium to large tomatos. Should I cut them? If so, how? just in half? or should I quarter them? will exposing the "meat" of the tomato have an effect on how much char I get? (does the meat of the tomato char or is it just the skin of the tomaoto that chars).
2. How should I store the (what will end up being) TONS of roasted tomatos? I have a seal a meal, so I can vacume pack them in serving sizes and freeze them.... OR a friend of mine offered to teach me how to do canning. Which is best?
I appreciate any help I can get.
I would cut them in half...seed abit...and lay them face down on the baking sheets...and I would let your friend teach you how to can...as it is easy....or at least it seems easy watching my husband can salsas and jams..lol
It's not how you start, it's how you end....so end strong!!
Walk yourself strong!!
For some reason, I think it's recommended to roast them cut-side up. I've also dried thinly sliced tomatoes at a low temperature for an extended time....I put them on parchment paper in the oven. Or, maybe you have a dehydrator? You can season them, leave them plain or sprinkle w/Balsamic vinegar. I like those crumbled into cream cheese for a bagle spread. You can also blanch whole tomatoes & then freeze them....use them later in chili, tomato sauces, etc. Grill them to go w/meals. Since you have so many, you could maybe make juice? I'd go to google or some similar search engine & see all the ways you can preserve them.
Hi witelite -
Here are a couple of links for recipes from the Taste of Home site. The second suggests some storage tips.
Hope this helps and good luck!
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
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