SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

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*btw…*NOTE following this is also, from EPICURIOUS The Simple Trick That Makes Canned Tomatoes Taste Amazing!!!
Hint: It’s all about the magic of roasting.

Recipe save & share…
From the awesome Heartbeet Kitchen ~ THANK YOU! ♡
Good find!
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Slow roasting the tomatoes concentrates their flavour and brings out the natural sweetness in them.
Serve as, or in, salad with slices of crusty bread and a little olive oil (and maybe some parm 😀 )

I usually take one whole weekend to embark on a canning fest that always includes this spicy roasted salsa and this milder, punchy Salsa Verde (made from tomatillos). This year I wanted to add these tiny heirloom cherry tomatoes to the extravaganza, their colors and flavors so vibrant, something I wanted to savor for longer than their regular “fresh life”.

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pints of these rainbow-esque cherry tomatoes, a few larger heirloom tomatoes, fresh herbs

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It was an easy choice to decide to preserve them.

Preserving doesn’t get much easier than this. All it takes is a slow roast at low heat, with the tomatoes smattered with fresh herbs and garlic. They’ll transform into little nuggets of deep, concentrated flavor without having to lift a thumb. I recommend going all out to finish them, covering them when with the best olive oil you can afford.

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The time is now to pick up a few extra pints of tomatoes. I can guarantee you won’t regret this little experiment. Your soups, pastas, toasts and risottos will have you savoring summer a little longer. Thank goodness.

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SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

2 pints cherry tomatoes,
I use heirlooms of all colors
3 sprigs of fresh thyme
6-8 basil leaves, torn
3 cloves of garlic, smashed with the side of a knife
½ teaspoon salt
A few cracks of black pepper
3/4 cup of the best olive oil you can afford

Preheat the oven to 225 degrees. Rinse and dry the tomatoes, then spread onto a large baking sheet.
Add the thyme, basil and garlic to the pan, then drizzle with olive oil.
Sprinkle with salt and pepper, then give a good stir to coat everything.
Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
Taste one and sprinkle with a little more salt if needed.
Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar.
Cover completely with olive oil and store in the refrigerator for 1 to 2 months, just makes sure they stay completely subemerged in the oil.
The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

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-by  AMANDA @ HEARTBEET KITCHEN LOVELY!

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The Simple Trick That Makes Canned Tomatoes Taste Amazing
from Epicurious –
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Hint: It’s all about the magic of roasting.

Open up a can of tomatoes, and you already know what to do next, right? Just throw its contents into the pot and make sauce. Or stew. Etc. But there’s way more potential in that trusty can than plain old marinara. If you give those canned tomatoes the roasted-vegetable treatment, they turn from juicy and acidic to luscious, sweet, and caramelized—ready to transform into soup, sauce, sandwich toppings, and more.Here’s how easy it is to transform canned tomatoes:

FIRST, ROAST YOUR TOMATOES

Open up a can of whole tomatoes and discard the juice (or save it for another dish). Then cut the tomatoes in half lengthwise and spread them out on a rimmed baking sheet lined with parchment. Drizzle some olive oil over the tomatoes, season with salt and pepper, and add any aromatics you like: Branches of thyme or oregano, whole garlic cloves, canned anchovies, and red-pepper flakes are especially good here. Then roast in a 350F oven, without stirring, until caramelized, about 1 1/4 hours.

THEN MASH YOUR TOMATOES INTO SOUP (OR SAUCE)

Once your tomatoes come out of the oven, they’re not just caramelized and concentrated—they’re packed with plenty of flavor from the aromatics. That means that all you need to do to turn them into an amazing pasta sauce or the best tomato soup ever is just mash or puree the tomatoes (and add a splash of water or broth if you want to make soup).
Examples (& recipes at same website!) –
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BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE

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GRILLED CHEESE AND FRIED EGG SANDWICHES

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