We tried a very new idea to us - roasting fresh tomatoes to make a flavor concentrated sauce. I thought we might try roasting a lot of tomatoes at once and freezing it in batches for things like pizza, spaghetti, and Mexican dishes this winter. It worked best to slice them thin and to squeeze the seeds out as well. I always feel like I'm murdering the poor tomato and wasting something that's tasty, but I know that the wet pulpy part is not always so useful. Spray the pans well with a high temperature canola oil spray, drizzle them with olive oil, sprinkled on salt and pepper and put them in a 425 degree oven. They're just a little sticky to the touch when they're done. It took about 40 minutes altogether for this batch. They turned out just how we wanted them. The flavor is so intensified when you roast them! Here are shots taken before roasting and after roasting.
Our first use of these wonderful tomatoes was topping some grilled chicken. We added olives, sauteed shallots and fresh basil to some of the roasted tomatoes, then spooned it over a grilled chicken breast sitting on top of a slice of toasted French bread. The bread soaked up all the lovely juices - the whole thing was fabulous!
Our first use of these wonderful tomatoes was topping some grilled chicken. We added olives, sauteed shallots and fresh basil to some of the roasted tomatoes, then spooned it over a grilled chicken breast sitting on top of a slice of toasted French bread. The bread soaked up all the lovely juices - the whole thing was fabulous!
