Slow Roasted Tomatoes to Preserve

Heat your oven to 125 F/ 150C. Wash and slice your tomatoes in half. (Cherry tomatoes or other smallish varieties work best)
Lay your tomatoes out on a baking tray or two, cut side up. Season well and sprinkle over your herbs de Provence o alternative. Drizzle lightly with olive oil (they don’t want to be swimming in it).
Roast in the oven for at least 3 hours, or longer if you think they need a bit more. But don’t let them shrivel up too much, you want some juiciness to remain.
You can either place them into sterilised jars and cover completely with olive oil to preserve them. This is great in small jars and best if you want to use them fairly quickly once opened. They will mould if they do not remain completely covered in oil once opened.
Or just place a portion of your choice for a single use into individual freezer bags and freeze. Defrost as required. They retain all their flavour and punch this way also.

teenaturner
September 27, 2012 at 6:35 pm

Fab, thanks, that inspired me to do something with all the tomatoes we had lying around!
1. Anneli Faiers
  October 16, 2012 at 9:22 am
  
  So glad I could help with some inspiration!
David Woodward
November 12, 2013 at 8:37 pm

Hi Anneli,
I love roasted tomatoes but have never made my own supplies…that will change, as my wife (who is the gardener in our family and I am the cook) grows a good crop of tomatoes in our greenhouse every year. I make sauces which we freeze etc but I have not preserved roasted tomatoes….which after getting introduced to them, have a wonderful flavour.
Just a point of clarification regarding the temperature of roasting. 125 degrees F corresponds to about 108 degrees C. 150 degrees C corresponds to about 302 degrees F. Can you please clarify the correct temperature. Thank you for this great recipe

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