The end of every summer here in New England also means the end to the abundance of local tomatoes. The ability to slow roast or “sun dry” local tomatoes was first presented to me at a winter farmer’s market several years ago. Every September since then, I have researched and experimented with how to slow roast tomatoes in my oven for enjoyment over winter. While the thought of building my own solar oven to roast these tomatoes has crossed my mind multiple times I have as of yet to actually do this.
This is a variation on Alton Brown’s Slow-Roast Tomatoes from his book, “I’m Just Here for the Food: Version 2.0”. From many years of trying this, I advise using Roma or Italian Plum if possible as they have a lower water content and can be quickly de-seeded. If you’re unable to find these tomatoes and want to try this recipe anyway just keep in mind that roasting time will be a little bit longer. I also advise putting the tomatoes on a rack to allow heat to as much of the tomato as possible. I have a cooling rack which fits perfectly on one of my cookie sheets which I use for this. If you don’t have such equipment, a non-stick broiler pan can be substituted or the tomatoes can be put on bamboo skewers prior to placing on cookie sheet or in baking pan using their own weight to limit how much tomato touches cooking surface. Once again keep in mind these alternatives may increase cooking time.
The only limits I’ve found with this recipe thus far are the number of tomatoes I can roast at one time as well as the number which actually make it from the oven to the freezer to be enjoyed at a later date. Don’t be surprised if by the end of the roasting process you want to put these on a fresh piece of bread or eat as is. Double the recipe if your oven has the capacity to do so and you want to.
For the tomatoes which don’t get eaten immediately from the oven, I place them in freezer-safe bags where they’ll keep in a freezer for six months. To thaw, I let the tomatoes sit on the countertop for a few minutes if the bag is small enough or remove the tomatoes from the bag in warm up in the oven. They’re great with just about anything you would add tomato sauce to like pasta, gnocchi, roasted vegetables, pizza.
10 Roma (Italian Plum) tomatoes
¼ cup olive oil
1 tablespoon sugar
Dried basil
Dried rosemary
Dried thyme
Black pepper
½ tablespoon kosher salt
Non-stick cooking spray
1)Place oven rack on middle rung.
2)Pre-heat oven temperature to 200 degrees farenheit.
3)If using a cooling rack or other type of rack, spray rack with non-stick cooking spray. Set aside.
4)Wash and dry tomatoes. Remove any blemishes or stems.
5a)If using Roma or Italian Plum tomatoes slice in half lengthwise and then slice these halves in half lengthwise. Remove seeds.
5b)If not using Roma or Italian Plum tomatoes slice tomato in half crosswise or through the middle so you have a “top” and a “bottom”.
6)In a medium to large bowl, coat tomatoes with olive oil.
7)Transfer tomatoes from bowl to rack/skewers or whatever pan/tray is being used for roasting.
8)Sprinkle tomatoes with sugar.
9)Sprinkle tomatoes with dried basil, dried rosemary, dried thyme and black pepper to taste.
10)Sprinkle tomatoes with kosher salt.
11)Place tomatoes in oven and cook for about 10 hours or until tomatoes reach desired texture.
12)Let tomatoes cool completely before placing in freezer safe bar or container to be refrigerated or frozen for later use.
