With the green light to pick the tomatoes this week, what shall we do with them all?
Besides making tomato sauce, my favorite way to preserve tomatoes is slow roasting and freezing them. When slow roasted, they get caramelized, super sweet and concentrated, and are great in a variety of winter preparations. I especially love them on grilled peasant bread spread with goat cheese and topped with slow roasted tomatoes. They are also wonderful on pizzas, sandwiches, in pasta dishes, in salads, etc…
My favorite recipe for slow roasted tomatoes is from Fine Cooking magazine (click here). HOWEVER, I do find that the oven temperature in the recipe is too high. I cut it down by at least 50 degrees, to 300 or even 290.