Monkeyfister

This is a modified repost from last year. After four days of vacation up at the most exquisite Land Between To The Lakes," I came home to loads and loads of ripe, red Heirloom Roma Tomatoes, and I needed to do something with them. So here is what I did.

Let me tell you-- the results are spectacular, and my house smelled wonderful all day!



via Grist

Roasted Heirloom Tomatoes In Olive Oil

Makes about 3 pint jars

10 pounds heirloom tomatoes
1 head of garlic, cloves separated but not peeled
A couple of shallots, halved, but not peeled, optional
A handful of thyme sprigs
1 cup extra virgin olive oil
2-3 teaspoons kosher or sea salt
Your favorite fresh herbs for tomatoes—- basil, marjoram, or oregano
A few dried red chili peppers, optional

Line 2 sheet pans with parchment paper or foil. Preheat your oven to 250 degrees F.

Rinse your tomatoes, and slice them in half across their equator [MF says-- I used Romas, so I trimmed the stem spot off, and sliced mine top to bottom], or into thirds if they are particularly large. Line them on the baking sheet in a single layer, seed side up. Drizzle generously with olive oil. Scatter the garlic cloves, shallots, garlic, and thyme over the tomatoes. Sprinkle each tray of tomatoes with one teaspoon of salt.

Place the tomatoes in the oven and roast for about 6 hours [MF says-- I started checking mine after about 2-1/2 hours, it took ~5 hours for me], until much of the tomato juices have evaporated, and the slices have shrunk to about ½ their original size.

Let the tomatoes cool at room temperature. Then with a spatula [MF says-- I used a big spoon or my clean fingers, it was easier than balancing a tomato on a spatula] transfer the slices to your very clean pint jars (wide mouth canning jars will be easiest to deal with.) Layer fresh basil, or your preferred herb, between the slices of tomato, as well as the cloves of garlic and shallots that you squeeze from their hulls. Leave about 1 inch of headspace at the top of each jar."*"

The link provides SEVERAL different preserving methods, and much, much more. IThe recipe author says to pack the tomatoes in "very clean jars," but, I ALWAYS sterilize mine-- even brand new ones-- by boiling for at least 15 minutes before using.

I made several pints. Some with basil, some with oregano, and some with rosemary. I added dried chilis from last summer to a few, and roasted some yellow bell peppers, and some sweet banana peppers along with the tomatoes with a mix and match plan. This way, I can use different tomatoes for different recipes-- from simple marinara to pizza sauce or lasagna sauce, or whichever fits a recipe.

I mash them up as is, and use them as a pizza sauce, and I'll tell you, it is better than using fresh, or even sun-dried tomatoes. So tender and full of concentrated flavor!

I can tell you, it is a wonderful thing to open one of these little jars of sunshine come February, on a snow day, and making some delicious, summery dish.

"*"-- Depending on which preserving method you use, that one-inch of headspace is sort of variable. If you freeze them in the jars, you need that headspace, otherwise, I really recommend reducing that to a 1/2-inch of headspace. Whichever way you choose, make sure the tomatoes and other ingredients are covered completely. Less air means a longer keep time-- and a safer long-storing product.


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