Oven Roasted Preserved Tomatoes
I’m almost hesitant to say this but I believe winter is on it’s way out. I hope I didn’t just jinx it. It’s been a long, COLD unwanted one, and I for one am rejoicing in the prospect of spring and even longing for the dog days of summer, flip flops, top down on my convertible and for my GARDEN. Yes, my glorious garden. We have both raised beds and a large deck container garden and plant as much as we possibly can. I just can’t get enough. There’s something about fresh food you’ve grown yourself. It doesn’t get much better than picking a rip juicy tomato, sprinkling it with salt and popping it into your mouth. Or when they’re coming out of your ears (and they will) to oven roast them and preserve them in olive oil for later. Sweet sweet goodness.
We’ll be starting that garden soon and this year I’m using Gro-ables to get my garden going. Gro-ables are seed pods that provide an ideal growing environment for your seed. Each ready-to-plant seed pod contains growing materials, plant food and a specially selected seed from one of 17 different varieties including basil, spinach, cilantro, dill, sweet peppers, cherry tomatoes and more. All you need to do is plant your seed, water and enjoy watching it grow into something greater. Easy right?
A little love, water and sunshine later and voila. You’re on your way to fresh fruits and vegetables at your fingertips. I. Can’t. Wait. When you do have those tomatoes coming out of your ears you’ll have to make these slow roasted tomatoes. The oven does most of the work but since it’s on for a LONG time you’ll want to do as many as possible. I usually have 2-3 baking sheets of tomatoes going in at a time. One sheet I pretty much eat straight away. They’re like candy and I can’t stop. The other two are reserved for preserving with olive oil and occasionally fresh basil (from our garden of course) for later. You’ll thank yourself later for going through this process.
There aren’t any quantities listed in the recipe just ingredients because it’s more of a process and honestly the seasoning and oil will depend on the number of tomatoes you’re using. Make good choices but the more the merrier in my opinion.
EDITED TO ADD: Thank you for your entries. Contest has ended. Winner has been notified via email.
Want to get a jump start on your garden this year? We’ve got a great Gro-ables prize pack to help you with that. GIVEAWAY: 1 Gro-ables prize pack includes: Gro-ables seed pods Steel watering can Decorative herb plant labels Gardening gloves
Disclaimer: This post is sponsored by The Scotts Company. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- tomatoes - halved or quartered
- olive oil
- kosher salt
- Preheat oven to 225 degrees.
- Lined rimmed baking sheet(s) with parchment paper. Place tomatoes onto baking sheet.
- Season with salt and pepper. Drizzle enough olive over to lightly coat tomatoes. Bake tomatoes for 6-8 hours or until tomatoes have withered and lost most of their liquid.
- Once the tomatoes are cool enough to handle you can easily remove the skins if desired. Use immediately or transfer to a glass container and cover with olive oil.
- Store in refrigerator for 4-6 days or in freezer for up to six months.
- Bring to room temperature before using.