I found a recipe for these wonderful oven roasted tomatoes and changed it up to what my family calls perfection. These are so are incredibly easy and cook with little attention. Use the julienne slices in place of bottled or packaged sun dried tomatoes. No heavy oils, excess salt or the high cost when purchasing and the taste is nothing less than amazingly fresh. Another option is to puree the tomatoes after baking to use as a tomato pesto, in sauces, soups, spaghetti, as a spread; the uses are endless. The roasting of ripe tomatoes, paired with these delicious seasonings create a robust and deep flavor you will enjoy.
Oven Roasted Tomatoes aka Sun Dried Tomatoes & Tomato Pesto
Approx. 2 lbs. tomatoes (romas are best, but if using another variety, take out seeds), leave on skins. This is about 15-16 medium sized romas.
4 Tbl. Olive oil, divided
2 tsp. Montreal Steak Seasoning
2 Tbl. minced garlic
1 tsp. rice wine vinegar
2 tsp. balsamic vinegar
½ tsp. salt
1 ½ tsp. sugar
Preheat oven to 325 degrees.
Cut the tomatoes into thin-medium wedges, or quarters if small.Using a large jelly roll pan (use a shallow pan with sides), spray well with spray release, then cover well with foil.
TIP: You may want to use a disposable jelly roll type pan, following the same instructions, but then you can dispose of it when you are done. If using a regular pan, if needed, soak with 1 cup white vinegar and enough water to cover area. *Place prepared, as directed above, disposable pan on top of a regular one for more even cooking.
Place sliced tomatoes in a large bowl and add 2 Tbl. of the olive oil, then all other ingredients. Toss gently, but evenly coat the tomatoes with the seasoning ingredients.
Lay single layer on foil, using care to place skin side down for even and desired cooking.
Drizzle remaining 2 Tbl. oil over tomatoes. Tilt pan a bit to distribute oil, juice from tomatoes and seasonings.Place the pan in oven and cook for 2 – 2 1/2 hours, depending on the size of tomatoes.
When the juices have dried up and the tomatoes turn dark around the edges. If the outer sides are cooking faster, take those out and continue cooking until all the tomatoes are mostly dried up (some moisture must still remain for optimum flavor), and blackened on the edges, but still soft, and not burned, take out of the oven.
Cool and place tomatoes or puree in a freezer bag, then double bag for protection of flavor.
For Tomato Pesto: Place roasted tomatoes in food processor and puree; I freeze in ¼ cup increments.For julienne slices: I like to freeze in 1/2 cup increments.
Click HERE for delicious easy appetizer recipe using these wonderful tomatoes and puree.
Suggestions for uses: substitute for tomato paste or as addition in spaghetti sauce, pizza sauce, sandwiches, soups – any recipe using tomatoes!
Adapted from: OurBestBite Carrie’s recipe,
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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