Low Budget Recipe: How To Make Oven Roasted Tomatoes

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How To Make Oven Roasted Tomatoes

Download It’s the middle of summer, so tomatoes are in season and plentiful! Stop paying five bucks for a wimpy little bottle of sun-dried tomatoes that are probably made in random unhygienic medieval Italian courtyard! Imagine a meatier, juicier version of a sun-dried tomato. At about a twentieth of the cost. Made in the comfort of your very hygienic home! Oven roasted tomatoes are ridiculously easy to make and bursting with intense tomatoey goodness. Each spoonful is like a chewier, sweeter, more concentrated version of a regular tomato.

If you have a bumper crop of tomatoes or even if you just bought too many and aren’t sure how to use all of them, give slow-roasted tomatoes a try!

The flavor of oven roasted tomatoes is so exceptional because the low temperature and the long cooking time allow the natural sugars to properly caramelize, concentrating and enhancing the flavor.

If you’re someone like me, who is indifferent about raw tomatoes, but enjoys dishes made WITH tomatoes, you’re going to love these little flavor bombs.

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They’re amazing in salads. They’ll make the best cream of tomato soup you’ve ever had before. They’re great tossed in pasta as a basic tomato sauce. They’re also amazing on sandwiches. If you put these in your B.L.T., you’ll never eat it any other way. Bruschetta with slow roasted tomatoes is out of this world. And unlike sun dried tomatoes, oven roasted tomatoes are great eaten as is. They’re also phenomenal served as a side dish for grilled meats and fish.

Check out how simple it is to make oven roasted tomatoes:

Here’s a link to a YouTube video I make them: [https://youtu.be/1k5R_jkffhc](https://youtu.be/1k5R_jkffhc)

A text-based version of the recipe is below:

**Ingredients:**

* Tomatoes
* Olive Oil
* Salt
* Black Pepper (optional)
* Herbs like thyme, rosemary, basil, etc. (optional)

**Directions:**

1. Preheat the oven to 250 degrees F/121 C.
2. Bring a large pot of water up to a boil and fill a bucket or another put up with ice water.
3. Remove the stem from the top of each tomato with a circle cut
4. Score the bottom of each tomato with an “X” cut (this will allow the skin to separate from the tomato during blanching)
5. Blanch the tomatoes in the boiling water until you notice the skin start to separate (do this in batches if you have a lot of tomatoes)
6. Plunge the tomatoes into the ice water (only leave the tomatoes in the ice bath for a few seconds, because they can absorb a lot of water)
7. Remove the skins from the tomatoes and cut each tomato slicing down from top to bottom
8. Place all the tomatoes, cut side up, on baking sheets lined with parchment or a silpat
9. Season the tomatoes with olive oil and salt and, if desired, black pepper and herbs (I like thyme)
10. Bake at 250 degrees for at least 4 hours (I like between 5-6 hours because I enjoy a more dehydrated, chewier tomato)

Note: oven-roasted tomatoes can be refrigerated for up to 1 week, of, if you put them in a glass jar and cover them in olive oil, they’ll actually keep for months.

Enjoy! Recipe


To View your Recipe “It’s the middle of summer, so tomatoes are in season and plentiful! Stop paying five bucks for a wimpy little bottle of sun-dried tomatoes that are probably made in random unhygienic medieval Italian courtyard! Imagine a meatier, juicier version of a sun-dried tomato. At about a twentieth of the cost. Made in the comfort of your very hygienic home! Oven roasted tomatoes are ridiculously easy to make and bursting with intense tomatoey goodness. Each spoonful is like a chewier, sweeter, more concentrated version of a regular tomato.

If you have a bumper crop of tomatoes or even if you just bought too many and aren’t sure how to use all of them, give slow-roasted tomatoes a try!

The flavor of oven roasted tomatoes is so exceptional because the low temperature and the long cooking time allow the natural sugars to properly caramelize, concentrating and enhancing the flavor.

If you’re someone like me, who is indifferent about raw tomatoes, but enjoys dishes made WITH tomatoes, you’re going to love these little flavor bombs.

They’re amazing in salads. They’ll make the best cream of tomato soup you’ve ever had before. They’re great tossed in pasta as a basic tomato sauce. They’re also amazing on sandwiches. If you put these in your B.L.T., you’ll never eat it any other way. Bruschetta with slow roasted tomatoes is out of this world. And unlike sun dried tomatoes, oven roasted tomatoes are great eaten as is. They’re also phenomenal served as a side dish for grilled meats and fish.

Check out how simple it is to make oven roasted tomatoes:

Here’s a link to a YouTube video I make them: [https://youtu.be/1k5R_jkffhc](https://youtu.be/1k5R_jkffhc)

A text-based version of the recipe is below:

**Ingredients:**

* Tomatoes
* Olive Oil
* Salt
* Black Pepper (optional)
* Herbs like thyme, rosemary, basil, etc. (optional)

**Directions:**

1. Preheat the oven to 250 degrees F/121 C.
2. Bring a large pot of water up to a boil and fill a bucket or another put up with ice water.
3. Remove the stem from the top of each tomato with a circle cut
4. Score the bottom of each tomato with an “X” cut (this will allow the skin to separate from the tomato during blanching)
5. Blanch the tomatoes in the boiling water until you notice the skin start to separate (do this in batches if you have a lot of tomatoes)
6. Plunge the tomatoes into the ice water (only leave the tomatoes in the ice bath for a few seconds, because they can absorb a lot of water)
7. Remove the skins from the tomatoes and cut each tomato slicing down from top to bottom
8. Place all the tomatoes, cut side up, on baking sheets lined with parchment or a silpat
9. Season the tomatoes with olive oil and salt and, if desired, black pepper and herbs (I like thyme)
10. Bake at 250 degrees for at least 4 hours (I like between 5-6 hours because I enjoy a more dehydrated, chewier tomato)

Note: oven-roasted tomatoes can be refrigerated for up to 1 week, of, if you put them in a glass jar and cover them in olive oil, they’ll actually keep for months.

Enjoy!”

??? Please Scroll Down To Comment Section to get the Recipe! ???

#RECIPE #Oven #Roasted #Tomatoes


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2 COMMENTS

  1. **Ingredients:**

    * Tomatoes
    * Olive Oil
    * Salt
    * Black Pepper (optional)
    * Herbs like thyme, rosemary, basil, etc. (optional)

    **Directions:**

    1. Preheat the oven to 250 degrees F/121 C.
    2. Bring a large pot of water up to a boil and fill a bucket or another put up with ice water.
    3. Remove the stem from the top of each tomato with a circle cut
    4. Score the bottom of each tomato with an “X” cut (this will allow the skin to separate from the tomato during blanching)
    5. Blanch the tomatoes in the boiling water until you notice the skin start to separate (do this in batches if you have a lot of tomatoes)
    6. Plunge the tomatoes into the ice water (only leave the tomatoes in the ice bath for a few seconds, because they can absorb a lot of water)
    7. Remove the skins from the tomatoes and cut each tomato slicing down from top to bottom
    8. Place all the tomatoes, cut side up, on baking sheets lined with parchment or a silpat
    9. Season the tomatoes with olive oil and salt and, if desired, black pepper and herbs (I like thyme)
    10. Bake at 250 degrees for at least 4 hours (I like between 5-6 hours because I enjoy a more dehydrated, chewier tomato)

    **Note: oven-roasted tomatoes can be refrigerated for up to 1 week, of, if you put them in a glass jar and cover them in olive oil, they’ll actually keep for months.**

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