Roasted & Preserved Tomatoes | Recipeish | Gustus Vitae
Summer's tomatoes are always worth the wait. We're all for eating as many of these as we can during the season, and we always make the time to store away several batches of roasted tomatoes for the coming winter. Roasted low and slow for 3 hours, coated with our Everything But The Avocado Toast Seasoning, and then jarred and covered with extra virgin olive oil, they're simultaneously sweet and savory, a lovely way to remember summer during the colder months. Use them to boost sauces, add them to pizzas, serve with antipasto or on a charcuterie board, and deploy as your secret sandwich ingredient.
- Yield: 5-6 mason jars.
- Time: About 3 1/2 hours, including 3 hours unattended.
- Storage Notes: Covered in olive oil and refrigerated until needed, these will keep for up to 6 months.
- Difficulty: Easy.
- About 8 LBs cherry tomatoes or smaller sized tomatos
- 3-4 Cups extra virgin olive oil
- 3 Full tins Everything But The Avocado Seasoning
- A couple sprigs of rosemary
- Preheat oven to 275F.
- Line 3 baking trays with foil.
- Rinse tomatoes and slice cherry tomatoes in half, larger tomatoes in quarters or eighths, as needed, so everything is roughly the same size.
- Arrange on baking trays, sliced side up: it's OK to crowd them slightly, as they'll shrink significantly as they roast.
- Drizzle with olive oil, then generously coat with Everything But The Avocado Toast Seasoning.
- Roast for for 3 hours, rearranging trays from top to bottom at the top of each hour.
- Remove, and allow to cool for 15 minutes.
- Sterilize mason jars in boiling water, then fill each up to around 1/2" below the rim with tomatoes. Don't smush them down, just allow them to settle.
- Fill with olive oil to same level, add in the rosemary sprig, and seal.
- Pop 'em in the back of the fridge and forget about them until the weather starts turning cool, then take one out a day before you intend to use so the oil loosens up.
- Don't worry about only taking a bit of of the jar and reserving the rest - in our experience, once we crack a jar, we find a ton of immediate, pressing needs for roasted tomatoes, and it's gone in a day or two.