Wednesday, September 23, 2009

Fire Roasted Tomatoes

On Sunday, a very generous family brought a huge bucket of tomatoes to share. After everyone had left the building, the bucket was still quite full, so the family sent us home with the tomatoes! Yay! I love having fresh tomatoes that can be saved for use during the fall and winter months! I usually just simmer them down and make crushed tomatoes for spaghetti or pizza sauce. I wanted to try something new, so I found the directions for making fire-roasted tomatoes. It's quite easy and these will be perfect to add into soups and stews!

Preheat oven to 250 degrees. Slice tomatoes in half, toss with a 1/3 c. olive oil, and line up cut-side-down on a large jelly roll pan.

Roast for 1 1/2 hours, until the tomatoes are soft and have just begun to exude their juices. (okay, I totally copied that phrase from a tomato site...who says "exude their juices" with a straight face?)
Let the tomatoes cool slightly and remove the skins.
Pour into a large freezer bag and squeeze out as much air as possible.

Freeze for later or refrigerate and use within a few days.
I think these tomatoes are going add a lot of delicious flavor to our soups!


peter marie said...

That's awesome! My major "staple" ingredient to have on hand is canned diced tomatoes, but these would be SO much better!

I love YOUR new inspired me. Mine was actually pretty easy to get going, but there's a lot more I can still do to it. If you're interested....scroll way down to the bottom of mine to get to the link. Cuz believe me...I am horrible at computer stuff!!

Amanda said...

What a neat recipe. With the 47,000 tomatoes we have this year... we might have to try this instead of canning them all!!