We’ve reached the height of summer , the time when the tomatoes are ripening faster than we can eat them fresh, the garlic has been mostly harvested and the basil is abundant. That means it’s the beginning of Tomato Roasting Season.
A cross between fresh and sun-dried, roasted tomatoes have an intense flavor and residual juiciness, making them perfect on their own, in salads or as ingredients in other dishes (say zucchini stuffed with roasted tomatoes and pine nuts). Another bonus – even not-so-flavorful tomatoes taste delicious this way.
Fresh tomatoes, any type
HOW TO MAKE IT:
Step One: Preheat oven to 300. Lightly oil a baking sheet.
Step Two: Cut tomatoes into pieces about 1 -2 inches, which will mean you may be cutting cherry-type tomatoes in half, paste-type in quarters and larger tomatoes in eight, ten or more pieces. Spread on baking sheet and sprinkle with chopped basil and slivered garlic to taste. Salt lightly to taste.
Step Three: Roast 30 minutes, turn and roast another 1/2 hour or until the edges are abit brown but the tomatoes are still juice. Watch carefully because this is just a guide – your oven and tomatoes will vary.
Step Four: Allow tomatoes to cool and place in a glass storage container. The juices should cover the tomatoes but you can cover with additional olive oil
Will keep 1-2 weeks in the refrigerator if they last that long.