Originally posted: September 25, 2009
Here are a few guidelines for roasted tomatoes:
Give them a rinse. I don’t like snail giz on my maters so I take the time to do this, though it’s not necessary.
There’s 5ish? pounds in the tub below and you’ll use that many for two to three pints of tomatoes. (ymmv. I use the smallish Romas for this recipe)
Add generous amounts of olive oil and balsamic vinegar, garlic, kosher salt, cracked pepper, rosemary, basil, and a touch of oregano or thyme. This fresh stuff is readily available in my back yard right now, but dried herbs work.
Don’t be afraid to experiment. I’m positive you can’t go wrong unless you burn them.
Don’t skimp on the garlic. Or the rosemary.
Make sure to swish the ‘maters around in the oil/herb mixture so they get a good coating. Flip so the flat side is down and let them sit for 20-45 minutes to marinate.
The second roasting doesn’t take long so be on the lookout.
Set aside to cool and put them the storage container of your choice. They keep in the freezer for months. I add a little extra olive oil for preservation (I don’t know if it actually does anything), and use mason jars because they store well in the freezer.