Sunday, September 15, 2013

Tomatoes and Other Stuff (UPDATE!)

What again!  Not more tomato stuff!  

After washing, blanching, chopping, freezing and saucing what seemed like a bushel of tomatoes the other day, I still had a bunch of plum tomatoes sitting on the counter looking like they wouldn't last through the weekend.  I decided to oven roast (or dry) the few that remained - so, if you happen to have some Roma or Marzano (any plum variety) tomatoes sitting around, and you've made enough sauce or paste to last a millennium here's a way to use them up.

I'm really happy with the way these turned out - call them roasted or dried, they're worth fixing up this way.  I recommend you try at least one batch.   While it's true that there are many recipes on the internet to follow, I simply sliced my tomatoes length wise (3 slices per tomato making 4 pieces), and put them on a rack after I brushed them with olive oil and pressed garlic (a little salt and pepper helps too).  I prefer to finish them off with a slight drizzle of balsamic vinegar - although you can season them with many other herbs or spices depending on your taste. Again you will find many renditions of this process on the internet, and they all seem worth trying

Once they've been appropriately seasoned, put them in a 200 degree oven for about 4 hours (check every so often).  I like them fairly dry but a little gooey - slightly caramelized.  You can freeze them (will last for 3 months) or simply pop them in the frig (2-3 weeks).  Some cover them with olive oil put I don't know if that's necessary.

They are a delicious addition in sandwiches, any kind of pasta, dressings, pizza, scrambled eggs, etc., etc., etc.  They're fantastic to have around when you need a little extra something.

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