oven roasted tomatoes

September 27, 2010 at 8:56 pm 8 comments

Over the last month tomatoes have been a hot topic among food bloggers looking for new ways to use up their tomato glut.  I also had more than enough tomatoes to experiment with but I love the simplicity of oven roasted tomatoes too much to bother.  Cherry tomatoes cut in half and drizzled with olive oil and balsamic vinegar.  Seasoned with salt and sprinkled with fresh oregano.  Eaten like sweets, lovely.

Or perhaps you’d prefer using dried rosemary.

If you don’t have any red tomatoes left green cherry tomatoes work just as well I’ve found (can’t vouch for larger tomato varieties).  I added a tablespoon of brown sugar per lb of tomatoes to temper any sour tang from using unripe fruit.  Thankfully it worked and apart from the less appetising colour they’ve disappeared just as quickly as the ruby red toms.

The 3 degrees of roasted toms.  L to R:  ripe reds, half ripe yellows, unripe greens

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Entry filed under: in the kitchen.

simple suppers – double baked spuds the place to bee – Durham’s Botanic Gardens

8 Comments Add your own

  • 1. Denise  |  September 27, 2010 at 10:01 pm

    I love well done tomatoes – the blacker the better! With LOTS of brown sauce! Mmmmmmmmmmmmmmmm!

    Reply
  • 2. Bilbo  |  September 28, 2010 at 8:17 am

    Yummy, bet they made the kitchen smell great.

    Reply
  • 3. Lucy  |  September 28, 2010 at 10:14 am

    How long can you keep them?

    Reply
  • 4. Jas  |  September 28, 2010 at 4:07 pm

    I had never had roasted tomatoes until you cooked them for us once and I’ve never looked back! So yummy!

    Reply
  • 5. Nip it in the bud  |  September 28, 2010 at 5:32 pm

    Denise – oh yes. Yummy.

    Bilbo – mmm they did. My mouth waters just thinking about them!

    Lucy – in an airtight container they keep for several weeks if they’ve dried out well enough. Some people have mentioned freezing them but I’ve not tried it myself

    Jas – that’s nice to know :o) look forward to swapping more recipes x

    Reply
  • 6. Tom  |  September 28, 2010 at 10:16 pm

    You silver-tounged-devil. You never fail to make me drool with your homemade veggies.

    Reply
  • 7. Stephanie Morimoto  |  October 1, 2010 at 10:04 pm

    Yum! I just put up 30 lbs of tomatoes (sadly, not my own as they don’t succeed in my foggy backyard), including some oven-roasted that I’ve put in the freezer for colder times. Here’s what I did with them and some recipes (definitely recommend the tomato jam): http://togetherinfood.wordpress.com/2010/09/22/how-to-have-a-tomato-extravaganza-canned-jammed-sauced-toasty-recipe/

    Reply
    • 8. Nip it in the bud  |  October 3, 2010 at 10:33 am

      ‘tomato anything’ sounds right up my street. 30lbs though! You must have been dreaming of tomatoes once you collapsed into bed after all that cooking. Well worth it though.

      Reply

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Welcome to my once-about-gardening-and-cooking blog that is now mostly about our life in Gloucester with a boy, a baby and 3 cats.

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