Roasted Tomatoes

Sometimes the best things are the ones we don’t plan. Most of the time, I would say.

Take a look at these roasted tomatoes. Beautiful. So, so flavorful. They capture the flavor of the summer and my kitchen garden.
I didn’t plan to make them.
In fact, I was researching about how to sun dry tomatoes. So far we have harvested approximately 250 pounds and our generous tomato plants are still producing. So, I have to be more creative than ever.  
Back to the sun dried tomatoes, I was thinking that people dry tomatoes to later rehydrate them hmmmm…
Then, in the middle of my tomato mania, I decided to roast them to try a roasted tomato soup… I let them cool down completely and they seemed so inviting… I tried one and fell in love immediately…No soup for now...
Instead, I roasted 20 pounds and cannned them.
I think they will be perfect with goat cheese on a bruschetta, or in a goat cheese and tomato tart. I’m sure we’ll spread them on a toast or crostini and of course we’ll have them with pasta.
They are absolutely delicious! I hope you like them!
Roasted Tomatoes| Ingredients for 2 cups
8 pounds of tomatoes, cored, seeded and lengthwise sliced into 4
10 garlic cloves finely sliced
Olive oil
Coarse sea salt
Freshly ground black pepper

Preheat the oven to 350°F. Line four baking sheets with aluminum foil and brush them with olive oil. Place the tomatoes in the baking sheets and sprinkle the garlic. Drizzle with olive oil, salt and pepper. Roast the tomatoes for 1 hour and let them completely to cool down.


Canning
Place the tomatoes in sterilized jars. Make sure to leave ½ -inch headspace and that there is no food in the headspace (food particles may interfere with sealing). Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.

Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch. Cover the canner and bring the water to boil. Once the water starts boiling, process for 20 minutes (6 ounces jars)

Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.

Canned roasted tomatoes must be saved in a dark place.

To print the recipe click here.

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