recipe
August 13, 2020
Oven Dried Roma Tomatoes
Long before I had my own garden I would buy bushels of Roma tomatoes at the local farmers market. I loved making roasted Roma tomatoes low and slow in an oven and finishing them off with some chopped garlic, fresh thyme leaves and olive oil. I would freeze this mixture to add to bowls of pasta or risotto during the long Minnesota winters. When I started gardening myself, I knew Romas would be a must-have in my garden for this reason. Romas are easy to grow, have plentiful fruit, and freeze beautifully so you can have that hint of summer taste long into the fall and winter.
Oven Dried Roma Tomatoes
Ingredients
- 12-24 Roma tomatoes
- 1 tsp kosher salt
Instructions
- Preheat the oven to 200 degrees F.
- Slice tomatoes in half. Arrange cut side up on a baking sheet.
- Sprinkle very lightly with sea salt.
- Bake for 6 hours.
- Store in plastic bags in the freezer or put in a mason jar in the refrigerator covered in oil.
Notes
Ways To Use Roasted Roma Tomatoes
- Toss with pasta.
- Add to risotto.
- Serve on top of a wheel of brie with the top cut off. Add 1/4 olive oil, garlic, and fresh thyme to 12-15 tomatoes and heat in the microwave for 30 seconds. Pour this mixture on the top of the brie.
- Add to salads with feta and black olives.
Check out all my recipes here.
Oven Dried Roma Tomatoes
INGREDIENTS
- 12-24 Roma tomatoes
- 1 tsp kosher salt
INSTRUCTIONS
- Preheat the oven to 200 degree
- Slice tomatoes in half. Arrange cut side up on a baking sheet.
- Sprinkle very lightly with sea salt.
- Bake for 6 hours.
- Store in plastic bags in the freezer or put in a mason jar in the refrigerator covered in oil.
Ways To Use Roasted Roma Tomatoes
- Toss with pasta.
- Add to risotto.
- Serve on top of a wheel of brie with the top cut off. Add 1/4 olive oil, garlic, and fresh thyme to 12-15 tomatoes and heat in the microwave for 30 seconds. Pour this mixture on the top of the brie.
- Add to salads with feta and black olives.
Check out all my recipes here.
