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Home > Taste of Home Community > Community Forums > Cooking Techniques > questions about making roasted tomatos..

questions about making roasted tomatos..

Last post Jul 18, 2012 4:09 PM by becky66 . 3 replies.


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  • Nashville, TN
    • Not Ranked
    Joined: Jun 2012
    Posts: 3
    Posted: Jul 12, 2012 10:39 PM in Cooking Techniques
    Post # 1
    questions about making roasted tomatos..

    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.

    Thank you,

    witelite

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  • high plains of Colorado
    • Top 25 Contributor
    Joined: Jul 2002
    Posts: 29,125
    Reply Posted: Jul 15, 2012 5:40 PM in Cooking Techniques
    Post # 2
    Re: questions about making roasted tomatos..

    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

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    It's not how you start, it's how you end....so end strong!!

    Walk yourself strong!!

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    • Top 500 Contributor
    Joined: Dec 2005
    Posts: 4,545
    Reply Posted: Jul 18, 2012 2:51 PM in Cooking Techniques
    Post # 3
    Re: questions about making roasted tomatos..

    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.

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    Joined: Mar 2009
    Posts: 422
    Reply Posted: Jul 18, 2012 4:09 PM in Cooking Techniques
    Post # 4
    Re: questions about making roasted tomatos..

    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!

    http://www.tasteofhome.com/recipes/Slow-Roasted-Tomatoes

    http://www.tasteofhome.com/recipes/Slow-Roasted-Tomatoes-2

     

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    Becky

    Taste of Home Field Editor

    "It's not cooking if you're not making a mess."