Oven Roasted Tomatoes

Take those mediocre or extra tomatoes and turn them into something wonderful. Once roasted, you can freeze them for off-season use in other dishes.

Peeling Tomatoes

In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Spear one tomato with a long tined fork. Submerge into hot water; hold about 12 seconds. Place tomato under cold running water, slip off skin.

Oven Roasted Tomatoes

• To make oven-roasted tomatoes any time of the year, slice Roma tomatoes into round about one-half inch thick. Place the tomato slices in a salad spinner, rinse tomatoes with cold water and then spin. The water and most of the tomato seeds will fall to the bottom.
• Preheat the oven to 250-degrees and line a baking sheet with foil. Toss the tomatoes with olive oil, salt and pepper, then arrange in a layer on a rack. Place the rack on the baking sheet and roast tomatoes in the oven six to eight hours, or until the tomatoes look like big, red raisins.

Noteable Notes: Refrigeration will kill off proper tomato flavor. Keep your tomatoes on your counter until ready to use. Check them over daily for softness or incipient mold. Don't wash them until you're ready to use them.

See also: Seed and Dice Tomatoes

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