So, summer is officially over. But that doesn’t mean your tomato haul is. These last few weeks I’ve been intentionally scaling back on how many tomatoes I grab at my weekly CSA share pick-up – a woman’s gotta have a limit! Luckily, I’ve put all that Vitamin D-powered energy to good use and have slow roasted and oven dried a crap-ton of those suckers to freeze for later.
Slow roasted tomatoes are wonderful for sauces, salsas, sammiches, and chilis. Oven dried tomatoes (sun dried tomatoes’ best friends!) are fabulous in pasta salads, hummus, and tapenade. And both freeze easily, so you can enjoy your bountiful harvest far into the winter months. Here’s how I prepared my ‘maters:
Slow Roasted Tomatoes
1-2 dozen tomatoes, quartered
2-3 tbsp olive oil
5-10 cloves garlic (optional)
salt, pepper, oregano
- Preheat oven to 275 degrees Fahrenheit and line baking sheets with parchment.
- Space quartered tomatoes and garlic (if using) apart and drizzle with olive oil. Sprinkle with salt, pepper, and oregano.
- Slow roast for 5-8 hours, checking every hour or two. Tomatoes should be juicy, mushy, and fragrant!
- Refrigerate to use within the next week or freeze in a plastic bag for later.
Oven Dried Tomatoes
2 dozen tomatoes, quartered or halved and seeds removed
- Preheat oven to 200 degrees Fahrenheit. Line baking sheet with silicone mat or parchment.
- Spread tomatoes evenly across baking sheets. The key is to make sure as much moisture (seeds, etc) is removed as possible before oven drying. Sprinkle with salt.
- Place into the oven and prop oven door open about 3 inches. Check on tomatoes every hour or two for about 12 hours. Remove tomatoes, one at a time, once they are dried – they should be dry and shriveled, but not burned or hard as a rock.
- Refrigerate to use within the next week or freeze for later!
What’s your favorite way to preserve or prepare an abundance of tomatoes?