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Save the tomatoes
Published: 6/28/2012 3:09 PM
Last Modified: 6/28/2012 3:09 PM


by Christopher Smith

If you grew tomatoes this year, you know what I am talking about.

Tomatoes are having a very, very good year.

I have a friend who has enacted a firm “tomatoes with every meal” policy in her household to try and consume her bumper crop.

Another option is saving them for later.

Last night I roasted about 10 tomatoes so I could freeze them for later use.

The recipe that I used is below. Herb-wise, I opted for fresh basil – which is also coming out my ears – and dried thyme. They smelled AMAZING after exactly two hours in the oven.

I chose this recipe because it did not require me to leave my oven on for ten hours like some of the slow-cooked tomato recipes. If you are like me, you do not often leave your oven on while you are at work or you are sleeping.

Store the tomatoes and use them later for sauces, homemade pizza or bruschetta.

Good luck conquering your tomato bounty!

Oven-Roasted Tomatoes

This recipe can easily be increased but the important thing is to use a baking dish or pan big enough so that they tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.

2 tablespoons olive oil
1 clove garlic, peeled and thinly sliced
8-10 branches of fresh thyme
a few spring of fresh rosemary
salt and freshly cracked pepper
1 – 1 ½ pounds tomatoes, (about 8 small or 4 medium-sized)

1. Preheat the oven to 325 degrees
2. Pour the olive oil into a shallow baking dish or pan and add the garlic, thyme, rosemary, and salt and pepper.
3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
4. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.

- adapted from David Lebowitz





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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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