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Foodland Ontario shows you these sweet, dark roasted tomatoes retain a slight juiciness to them and can be stored in the ...
freezer for up to 3 months. Keep them refrigerated for up to 2 weeks and add them to soups, stews or pasta dishes.
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How to Make Roasted Tomatoes
Hi I'm Melanie Richardson. I want to show you what to do with your beautiful local Ontario tomatoes, roasted tomatoes a great way to preserve them for the season. I have some beautiful red of aroma tomatoes here and you need about two pounds for this quick little recipe. And what I'm going to do is cut then in half, just like this and we’re actually going to take out the core so that we just have that beautiful tender juicy tomato. And I'm just taking a little paring knife in taking out that little center core just like that. And you’ll also want to make sure that you check for bruises or anything like that on the outside of the tomatoes so that you have a beautiful red color to them and also a great texture. So this is something that you can make if you have an evening available. It takes about an hour and a half in the oven and you just put them in the oven as they roast and your kitchen will smell absolutely wonderful.
So once all the tomatoes are ready, I have again some beautiful local herb some fresh oregano. And you can have -- I'm going to use oregano and basil but you can use some rosemary here, thyme would be beautiful. You have a little bit of savory. You can really play up the flavor of the herbs with the roasted tomato. So we don’t need too much. We only need a cup of teaspoons each because they are going to penetrate the tomato and really give you a delicious flavor. So I'm just going to chop this up nice and finely and we’re just going to mix it with the little bit of extra region olive oil just to give it that kind of true Italian Flare and flavor.
So just a nice little mints there of the herbs and if you want it then you can even add some garlic if you happen to have some garlic in the garden. You can add some about just a small clove because you don’t want it too burn well, it's in the oven. So there’s our couple of teaspoons of fresh herbs and then I'm just going to measure a quarter cup of oil. And if you don’t have extra virgin olive oil, olive oil or canola oil would work really well here. I just really love the flavor of the olive oil so I'm using that just like so and the we’re going to stir this together and you don’t need anything else’s. It's nice and simple and easy. If you want it too you can get a nice little fresh bit of ground pepper in here too. And then I'm just going to take my pastry brush here and then just brush this right on to the tomatoes so that flavor comes through and it also gives that a really, really nice color in the oven.
Now, we’re actually going to be roasting these out of nice high heat because we still want to retain some of the juiciness in there. We’re not completely trying to dry these. We’re just wanted to bring out some of their extra sweetness. So we’re going to be roasting them out of 400° oven and it takes about an hour and hour and a half depending on the ripeness of your tomatoes as well as the size of your tomatoes. And I’ve lined the baking sheet with parchment paper because it really helps All the sugars will come out of the tomatoes so it will be a much easier to clean up.
So I'm going to put this into the oven. And I already have some of that are just about done and they have a beautiful fragrance, absolutely delicious smell. So they have a beautiful golden brown color and their juices come out all the natural sugars in the tomatoes get back rich golden caramelized color and you can see how beautiful they are nice and soft. They’re still a little bit of pliability to them but I'm just going to flip on over here because I wanted to show you just how gorgeous and caramelized they are.
So these are absolutely delicious on their own warm on top of a toasted begets slice with a little bit of Ontario ricotta cheese or goat cheese and serve it as an appetizer. So once these have cooled, what you want to do to store them is if you have an airtight container just like this and you can just layer them in. I like to put them in a single layer and then use a little bit of parchment paper in between and then you can pop them on into the freezer and these will stay in your freezer easily for three to six months. But I'm sure they won't last that long because you’ll be wanting use them in your kitchen more often than that. The aroma in here is absolutely phenomenal so I hope you try it.