This is the time of year when I get lots of tomatoes from my farm share. They don’t all come at once, though, so I need to use them up four or five pounds at a time. Over the past few weeks, I’ve made gazpacho, tomato sauce, and Panzanella. Last week I froze my tomatoes because I didn’t have time to use them before we went away. One of my favorite toppings for pasta is sun-dried tomatoes, so this week I made oven roasted tomatoes. This method was adapted from a recipe in the cookbook, The Homemade Pantry, as well as from Heidi’s technique at Lightly Crunchy.
4 lbs. tomatoes
1 tbs. olive oil
Several basil leaves
Salt and pepper to taste
- Preheat the oven to 250 degrees.
- If the tomatoes are small (e.g. grape, cherry, Roma), cut them in half. If they are larger, cut them in quarters.
- Place the tomatoes cut side up in one layer in a baking dish. You may need more than one baking dish.
- Sprinkle the tomatoes with olive oil, basil, salt, and pepper.
- Roast the tomatoes until they are dry. The small ones will take 2 or 3 hours, while the large ones will take 5 or more hours.
- Refrigerate and use within 3 days, or freeze for up to 6 months.
If you’re growing your own tomatoes and basil, this recipe costs next to nothing. If you need to buy the tomatoes, you should be able to get them for $1 a pound during the height of the growing season. At $1 per pound, the recipe costs $4.10 for 18 ounces of roasted tomatoes. This quantity of bottled sun-dried tomatoes costs $9.98, which is more than twice the cost of the homemade version.
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