Just the thought of slow-roasted plum tomatoes can make one’s mouth water. These tomatoes, when roasted to perfection, resemble delightful candies on a tray. With tomatoes now being plentiful, it’s the perfect season to slow roast them. Not only do they serve as a delectable treat, but they can also be frozen and used later in various dishes like sauces, bruschettas, frittatas, tarts, tossed with pasta and fresh basil, or even as toppings on steaks and grilled paninis. The unique flavour of a perfectly roasted plum tomato is truly unmatched.
Set aside a day on the weekend to make these. They don’t require lots of fussing, just time in the oven.
Slow Roasted Plum Tomatoes
- Half a bushel of ripe plum tomatoes
- 1 1/2 cups olive oil
- Kosher Salt
- Granulated Sugar
- Head of Garlic, thinly sliced
- Balsamic Vinegar
- Position oven racks in the top third and bottom third sections and preheat to 350F.
- Line two 12×17 rimmed baking sheets with parchment paper and drizzle 3 tbsps of olive oil on each.
- Wash, dry, and halve the tomatoes. Coat each half in olive oil on the tray.
- Season each tomato with kosher salt and sugar. Add garlic slices and drizzle with balsamic vinegar.
- Pour olive oil generously over the tomatoes.
- Roast in the oven for 2 to 2 1/2 hours, switching trays midway. Aim for fully collapsed and slightly browned tomatoes.
- Once cooled, store some in an airtight container for weekly use and freeze the rest for later.
Storing and Preserving Your Tomatoes
Once your tomatoes have cooled, it’s essential to store them correctly to maintain their intense and luscious flavour. For immediate consumption within the week, place a portion in an airtight container and refrigerate. For longer preservation, flat pack the remaining tomatoes in a vacuum-sealed bag. This method ensures that the tomatoes retain their flavour and texture, making them perfect for use throughout the fall and winter months. When stored correctly, these tomatoes can last up to six months in the freezer. However, it’s crucial to ensure that frost doesn’t affect them, as this can alter their taste and texture.
FAQs on Slow-Roasted Tomatoes
- Do I have to use plum tomatoes?
- No, you don’t have to stick to plum tomatoes. While plum tomatoes are a popular choice due to their meaty texture and low moisture content, other varieties like beefsteak can also be used. The key is to choose ripe and flavourful tomatoes for the best results.
- How do I freeze slow-roasted tomatoes?
- After allowing the tomatoes to cool, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to vacuum-sealed bags or airtight containers, removing as much air as possible. Label the bags with the date and store them in the freezer.
- Can slow-roasted tomatoes be canned?
- Yes, slow-roasted tomatoes can be canned. After roasting, pack the tomatoes into sterilized jars, leaving about half an inch of headspace. Pour olive oil over the tomatoes until they are submerged. Seal the jars and process them in a boiling water bath for about 20 minutes. Once cooled, check the seals and store in a cool, dark place.
- How can I use slow-roasted tomatoes in my recipes?
- Slow-roasted tomatoes are versatile and can be added to various dishes. They can be blended into sauces, tossed in salads, spread on bruschettas, or even used as a topping for pizzas and pastas. Their intense flavor can transform any dish, making it richer and more flavourful.
- Are slow-roasted tomatoes healthy?
- Absolutely! Tomatoes are a rich source of vitamins, minerals, and antioxidants. Slow roasting concentrates their flavours and nutrients, making them even more beneficial. They are particularly high in lycopene, a powerful antioxidant known for its health benefits. Coupled with the amazing benefits of olive oil, this is one dish you’ll want to have in regular rotation in your house.