How to Roast Tomatoes

Try to get evenly sized tomatoes that are ripe and still firm.but not over ripe.To properly roast tomatoes it is necessary to peel and seed them - and remove the interior liquid flesh so that you're left with the thick pulpy part. The tomatoes should be cut in half, then the pieces laid, cut side down side down in a rimmed baking sheet or large pan as shown below. Sprinkle the pieces lightly with coarse salt, drizzle with olive oil (they should be well-coated) and coat with thyme and chunks of garlic. Roast tomatoes at 250F degrees until they've shrunk to about 1/3 their original thickness (about 3-4 hours depending on the size of the original tomato. Turn the pan around while baking (for even cooking) and remove pieces that get done faster than the others. They'll be wrinkled, flat and thin - but still moist inside (not dried). Their color will be brick-red. Store roasted tomatoes in the refrigerator for up to 2 weeks and in the freezer for several months. You'll be suprised just how long they can last in the freezer if properly prepared and stored.

To remove the skin easily plunge the tomato into boiling water for 10-15 seconds. Rotate the tomato so all portions are equally exposed the boiling water.

Cut two slits in the tomato to form an X, with a pairing knife. Then put the tomato under cold water.

Using a pairing knife begin to peel away the skin. It should easily peel off. If it does not then plung the tomato back into the boiling water.

Discard the skin after it has been peeled away.

.Core the tomatoes

Cut the tomatoes in half and remove the center seeds and soft pulp.
Remove any liquid near seeds.		Reserve the liquid to be 'strained' and served as fresh tomato juice later.

To prepare the tomatoes for roasting, place tomatoes cut side down, drizzle them with olive oil, sprinkle with salt, fresh thyme and add garlc (optional).

To roast the tomatoes, put them in the oven at 250F for 3 1/2 hours or until tomatoes are shrunken and are a bright brick red color. You may want to push the garlic into the tomatoes in some to compare the flavor difference.

You will need to ocassionally drain off excess liquid during the beginning process.

After 31/2 hours (or longer). Discard thyme stems. Store tomatoes in refrigerator for 1-2 weeks or freeze them for the winter months.

Tomatoes that have been vacuum packed using a FoodSaver Vacuum Sealer is shown to the left. Roasted tomatoes stored using this method last the winter months with little loss of flavor.