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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 50 |
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Not so much a recipe, just a method. Ingredients:
tomatoes (however many you need) |
olive oil |
salt & pepper |
herbs and spices optional, but recommended |
Directions:
1. Take your tomatoes, slice, and place in roasting pan. Some people say cut side up, others down. I'm not sure that it really matters, but please feel free to leave a comment on your preference.
2. Drizzle generously with olive oil; dust with salt and pepper, adding any additional herbs or spices as desired.
3. You have your choice when it comes to roasting:
4. Low 'n' Slow: Set your oven to 150-175-degrees F. Slow cook for 4,6, 9 hours, to your desired degree of doneness. You'll know they're ready when they've withered, seem plump, and have a wee bit of juice left.
5. Fast 'n' Hot: Crank the oven up to 400-450 degrees F. Slap a tray in, and they should finish in under an hour. Be vigilant against the smaller pieces burning towards the end.
6. Method one will produce an intoxicatingly heavenly nublet that tastes like summer catnap dreams.
7. Method two will still intensify the flavors (although not as much as the one above), while adding a lovely charred character to the tomatoes. They'll retain more moisture, as well.
8. Either way, these can be used right away in sauces, sandwiches, dressings, etc. Or, seal them up tight, and freeze for another time.
9. Now, all those tomatoes that people are trying to pawn off on hapless family and friends? Take them. Roast them. Enjoy them all winter long!
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