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August 8, 2018

Roasted Roma Tomatoes

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Capture the taste of summer and roast Romas for those long winter months when is so bleak outside you lose the memory of a hot sunny day!

Tip: you probably will wish you had made a double batch….if you do, go ahead and double everything including the pan. Roast in two separate pans on two separate racks in the oven and switch halfway through the roasting time to make sure the pan on the bottom doesn’t burn.

52 oz. / 1.47 km Roma tomatoes, rinsed well, about 30 average sized

8 cloves garlic, cut in half

¼ cups + 2 Tbsp (90 mL) extra virgin olive oil or canola oil

¼ cup (60 mL) balsamic vinegar

¼ tsp (1 mL) table salt (optional)

Freshly cracked pepper if desired

  1. Make sure the rack is in the middle of the oven. Preheat to 375°F/190°C. Line a large rimmed baking sheet with wet parchment paper. Shake out excess water.
  2. Cut the tomatoes in half lengthwise. Lay in the pan cut side up.
  3. Sprinkle with garlic, drizzle with oil and vinegar. Sprinkle with salt and pepper, if using.
  4. Pop into the oven and roast for 1 hours and 30 minutes. Check on them, if the garlic isn’t soft enough to puree then pop them back into the oven for 15 extra minutes.
  5. Remove from oven, let cool for 10 minutes. Tip: you can use these as is in a pasta dish OR get out your food processor with the knife attachment, then very carefully lift the sides of the parchment paper along the long edge and tip the roasted tomato love into the bowl of the food processor. Puree until desired chunkiness.
  6. Pour into a freezer bag and then carefully flatten out, removing the air as you go. Seal and freeze flatly in your freezer. (This method takes up less space, but you can freeze this in 4 cup/1 L containers as well.)

Makes 4 cups/1 L

One serving = ½ cup/125 mL

Professional Home Economist Tip:

This is fabulous heated up and then adding homemade or store bought pesto then serving it over pasta. Garnish with grated Asiago and a drizzle of cold pressed canola oil or extra virgin olive oil.

 

 

 

4 Comments on “Roasted Roma Tomatoes

Maureen
August 13, 2018 at 8:58 am

I have done this for the past few years, but I peel the skin off before placing in the Ziploc bags. I also use to make the best tomato soup during the winter months mmmm. 🍝🍲

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Mairlyn
August 15, 2018 at 1:53 pm

sounds fabulous, but i like the extra fibre from the skins.
Peace, love and fibre,
Mairlyn

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Jennifer Brown
September 9, 2018 at 10:29 pm

I made these today with roma tomatoes bought for $2.99 a basket (I think there were more than 30 in the basket). These are like candy when they come out of the oven. I frozen half the batch and tumbled the rest into a pot of chili and they are delicious. I will be repeating this process again before the end of September.

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Mairlyn
October 2, 2018 at 1:05 pm

I’m so glad you liked them! they are a fav at my house too.
Peace, love and fibre,
Mairlyn

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