Roasting Tomatoes for Sauce

| 8/31/2018 9:53:00 AM

Lush Tomatoes Ready for Roasting

After my last blog, one of my editor friends at Mother Earth News asked if I ever roasted my tomatoes. I had to admit that I’d never thought of doing so other than throwing some in with my other roasted veggies that we occasionally eat for dinner. Of course, this prompted a stroll through the Internet.

I found a great many accolades about this method of processing, most alluding to some of my favorite Italian dishes. I decided to play a little. It’s easy to shift into play mode when you’re at the end of your wits and tomato season—having already processed over 350 pounds of the juicy gems.

As usual, I took what I liked from each of the sites calling my name and devised a method that works for me. Above is the photo of one version that I’ve processed (before drizzling the olive oil—a must-do if you don’t want to lose your bounty to being stuck to the paper). This batch included a variety of tomatoes, ripened orange bell peppers, cloves of garlic, and freshly picked basil and oregano leaves.

It’s important to either place like-sized tomatoes or to chop them into similar sizes when grouping them on a cookie sheet. Different sizes will roast for variable amounts of time. After washing and stemming, small cherry or pear tomatoes can be simply sliced in half and cook much more quickly than their larger cousins due to having less moisture-retaining flesh. Larger tomatoes need to be sliced thickly (my preference) or quartered and cored.

Roasted Caramelized Tomatoes

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