Slow-Roasted Summer Tomatoes
Since we have an abundance of wonderful heirloom tomatoes from our garden, I've taken to slow roasting them. This is an excellent method of cooking tomatoes. I threw a bunch in the blender the other day and made a sauce for pasta - it was really good. I didn't add anything to it, although basil would have been nice. I'd like to use these on grilled cheese sandwiches. Roasting the tomatoes makes them really sweet and concentrates the flavor of the tomatoes.
- Slow-Roasted Summer Tomatoes (Fine Cooking #66, September 2004, p. 60)
Those are gorgeous! Then what do you do? Freeze? Can? EAT???
amy sent me your link - what a great web site!your tomatoes are beautiful! my tomatoes never took off this year. have you ever grilled tomatoes? i tried that last week - pretty yummy!
cheryl
Eat, eat! The article says to freeze them, but they won't last that long. The photo was taken an hour before I took them out of the oven. I cooked them for four hours, because I wanted them well caramelized and not too juicy. They turned out really good, very sweet.
We grilled a bunch of romas this week, and after I ate a bunch of them I made a salsa. Yummy.