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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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?
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.
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!
have a row of cherry tomatoes, bell pepper and I had some celery that was getting ready to turn so I chopped most to freeze but I put some on the baking sheet too just to see what happens. Thanks for the post I never thought of roasting. This is going to save so many vegetables that would otherwise go bad before I could use them!