Roasting vegetables is a wonderful way to add more flavor to them. I shared how to roast chiles last week. This week, we’re oven roasting tomatoes.
In the past I have used a dehydrator to “sundry” tomatoes, especially when we had an excess of the garden variety. It was a great way to make use of the garden’s bounty. Linda at Gluten-Free Homemaker has found a great way to replicate this in the oven. Try her sun-dried tomatoes for a different texture than these.
Recently, tomatoes were on sale for $0.88. I told my husband to get “lots.” Well, “lots” is a relative term. He brought home two bags of them! Perfect time to experiment. I researched oven roasting tomatoes and came up with varied answers about the length of time these babies should spend in the oven. You go with what works for you.
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{ 3 comments… read them below or add one }
I am definitely going to give this a try! What is the best way to store them? Do they need to be refrigerated, or can you just keep them in the pantry like store bought sun dried tomatoes?
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They DEFINITELY need to be refrigerated or possibly frozen. I haven't tried freezing them; they didn't last that long. But, I have heard it would work.
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I am definitely going to try this. I love tomatoes and use tomatoes in a lot of dishes. I am going to see if I can can or jar these. If not I will freeze them in small portion sizes for future recipes. Thanks!
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