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This is tomato heaven

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Re: This is tomato heaven

Post  southern gardener on 8/23/2012, 11:40 pm

Those oven roasted tomatoes are sooo good. My grandson helped make a double batch today. So good!!

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Re: This is tomato heaven

Post  llama momma on 8/24/2012, 7:43 am

What a joy to share something that others are enjoying so much.
Happy Roasting everyone!
hungry

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Re: This is tomato heaven

Post  FamilyGardening on 9/27/2012, 4:18 pm

gonna be doing some roasting today :drunken:

im so excited we have tom's to can and roast....its been a great sept here in the PNW cheers

hugs
rose

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Re: This is tomato heaven

Post  quiltbea on 9/27/2012, 5:37 pm

Lucky you. It looks likes you'll have enough in the freezer to last til next year's harvest. Enjoy.

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Re: This is tomato heaven

Post  landarch on 9/28/2012, 12:27 am

nice tomato pics...my best tomatoes of the year may be ripe right before the first frost (hopefully)...the drought and 107 degree heat shut my tomatoes down for over a month.

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Re: This is tomato heaven

Post  nycquilter on 9/28/2012, 10:54 am

after seeing the wonderfulpics, this year my husband and I decided to roast all our tomatoes that we were turning into sauce. We roasted them with olive oil, salt and pepper but also added whole (unpeeled but crushed) cloves of garlic and sprigs of basil. For basic sauce, we roasted as instructed by llama mama. Other trays were roasted for about 3 hours and then put through the food mill for a thicker sauce. Still others, we did our usual--sliced in 1/2, spread on tray, olive oil, salt, pepper, low oven (215-225) overnight or until as dry as we like them. We store them in a jar covered with olive oil and add them to so many things...salads (as is), some chicken dishes, whatever we think would be enhanced by adding them. Hopefully, this year, we processed enough that we won't need to buy any "fake" tomatoes.

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Re: This is tomato heaven

Post  llama momma on 6/29/2013, 9:02 am

A bunch of our lovely members seemed to enjoy this thread so much last year that I wanted to bring it back for the rest of you to enjoy too. 
 
Here's to a great tomato season everyone !
 
LM
 
Smile

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Re: This is tomato heaven

Post  bnoles on 6/29/2013, 11:57 am

Thanks LM and just in time for the upcoming harvest.

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Re: This is tomato heaven

Post  audrey.jeanne.roberts on 6/29/2013, 1:39 pm

I thought I was a week away from my first tomatoes but when checking my garden this morning a Roma tomato fell off in my hand. It's not quite ripe, so I'll leave it on my kitchen window sill for a week or so, but it's my first!



This tomato was in a 4 pack that was supposed to be Roma, but it's obviously not. It will be ready in a few days!



And my cherry tomatoes are just starting to ripen. Yippee!!!

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Re: This is tomato heaven

Post  quiltbea on 6/29/2013, 2:31 pm

I, too, have a Roasted Freezer Tomato recipe that came from Melissa d'Arabian of the Food Network.  I love her show, Ten Dollar Dinners.  They are great later in soups, sauces, chili, or even as a heated side dish.  Family and friends praise the flavor of these when used in recipes.  I thought this would be a good thread to post additional tomato recipes rather than start a separate thread.
If I'm wrong, please, Admin,  move it to another spot if you like.

Cooking time 2 hours
In a large bowl:
Any Variety of tomatoes, with skins, cut in half
(You can keep all one type together, as in Romas, or mix and match as you like)
Sprinkle with salt, pepper, olive oil, chopped garlic and dried thyme
Toss gently til covered with the oil and seasonings
Place halves on a cooking sheet, skin-side down.
(I use alum foil on the cooking sheet for easier clean-up)
Roast in preheated 275F-degree oven a total of two hours.
After ONE hour turn all tomatoes over on their other sides.
Remove from oven.  Allow to cool.  Mark and date freezer bags.  Fill the bags, including the juices in the pan.  Freeze up to one year.

You can use some right away for a side-dish with your current meal.  Delish.

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Re: This is tomato heaven

Post  TexasTracy on 6/29/2013, 6:59 pm

You didn't mention it but are you supposed to take the skins off after roasting, or do you even need to?

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Re: This is tomato heaven

Post  llama momma on 6/29/2013, 7:08 pm

I am dreaming of roasted tomatoes!  Especially after finally finishing planting the last of my maters in a bucket brigade today. Poor plants were wandering about 2 feet out of their solo cups!  Yes I was a pathetic Tomato Mom.  Never had more than a couple of tomato plants but as of today I have 17 plants on trellises and many dreams of delicious recipes. Oh my I can't wait and I hope it's a great season for everyone.

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Re: This is tomato heaven

Post  TexasTracy on 6/29/2013, 7:37 pm

Oh my goodness, these are delicious! Now I wish I hadn't given 2 bags of tomatoes away!

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Re: This is tomato heaven

Post  Goosegirl on 6/29/2013, 7:50 pm

I have a single one gallon freezer bag left to last me until harvest time.   sobbing


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Re: This is tomato heaven

Post  llama momma on 6/29/2013, 8:10 pm

There seems to be 2 methods of roasting.  The one I offered with a high oven temp of 4000 for an hour, or others have used a temp of about 375for 2 hours. 
 
Can someone who has used both methods please critique the difference if any, in the flavor or quality of the two methods?  Does it taste better one way or the other?  Just wondering. What a Face

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Re: This is tomato heaven

Post  camprn on 6/29/2013, 8:12 pm

@TexasTracy wrote:You didn't mention it but are you supposed to take the skins off after roasting, or do you even need to?
I take the skins off, because they are usually black and crispy in spots because I use the broiler... The tomatoes are very easy to peel after roasting.

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Re: This is tomato heaven

Post  mschaef on 6/29/2013, 10:00 pm

Thanks for reviving this thread I must have missed it last year with moving and all. I don't like raw/ fresh tomatoes but the roasted ones that are pictured look so yummy the I am going to try it this year with the tomato that I'm growing. I usually end up giving them away or my kids eat them.

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Re: This is tomato heaven

Post  quiltbea on 6/30/2013, 11:49 am

In my version, 2 hrs at 275, you can remove the skins after roasting or not, your choice.  I leave them on to retain more flavor.
When prepping a meal later if I don't want the skins on, they can be lifted out of the sauce as they cook.
I just dump the bag of tomatoes in the pot while frozen and let the cooking heat defrost them.

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Re: This is tomato heaven

Post  llama momma on 6/30/2013, 11:51 am

@mschaef wrote:Thanks for reviving this thread ....

 

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Re: This is tomato heaven

Post  Goosegirl on 6/30/2013, 12:17 pm

I leave the skins on, for more flavor and volume.  Hubby and I do not particularly like 'chunky' sauces and such, so mine always get a whirl through the food processor before actual use - so I never have an issue with the texture.

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Re: This is tomato heaven

Post  lyndeeloo on 6/30/2013, 12:35 pm

I am so glad I checked out this topic. We can Pasta sauce every year and roasting sounds like a really great idea. Since we are talking tomatoes... I have always grown Roma tomatoes for my sauce. What varieties are you growing and what makes the best sauce? I am thinking ahead and I would like to try something different in next year's garden.

Linda

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Re: This is tomato heaven

Post  Goosegirl on 6/30/2013, 12:51 pm

'Best Sauce' is going to be a relative term.  What is best for you will be the tomatoes that give the flavor, texture, and workability that YOU want.  Some people want only meaty, low juice tomatoes for their sauce because it requires less time cooking down.  Others will use more juicy toms because of specific flavor or color they want.

Personally, the best sauce year I had was the year all my seedlings got killed by me during hardening off, and I had to rely ENTIRELY on volunteer mutt crosses that came up from my previous year's crop!  Most of them were varieties of Romas, but all of them had different colors and flavors, that when mixed made the most AWESOME sauce I have ever created.  But, I also loved the yellow sauce and paste I made one year out of strictly Lemon Boy slicers.

Tomatoes can be tangy, sweet, smoky, citrusy, etc.  Pick what you would like to try and go for it!

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Re: This is tomato heaven

Post  camprn on 6/30/2013, 12:59 pm

I'm sticking with my gilberties and san marzanos.  Here are roasted gilberties.

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Re: This is tomato heaven

Post  Turan on 6/30/2013, 2:44 pm

My DH's favorite so far has been the SanMarzanos.  He loves the meaty tomatoes that he can slice and fry and cover his eggs with.  The Romas I have grown from nursery 6 pacs were not as meaty or flavorful but convenient in how they ripen in a flush and the result was satisfacotory.  This year I am growing 4 different paste tomatoes for a taste and cultivation comparison ~
Striped Roman (I bought a canning flat of these once and we really liked them, less green shoulders than SanMarzano we will see how it grows here though),
 Russian Black Plum,
Cuore Di Bue (an Italian oxheart sauce heirloom)
Principe Borghese (an Italian drying heirloom)
Oroma (a Oregon State release, known to handle cool weather and is a Roma type)

My sons prefer Cherokee Purples, both fresh and roasted and in sauce.  They are not a paste tomato and require a longer baking time to dehydrate some.  I like them all roasted, including Big Beef.

So far the Principe Borghese and Russian Black Plum are the only ones with any fruit set.

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Re: This is tomato heaven

Post  Nonna.PapaVino on 6/30/2013, 2:52 pm

The latest issue of Fine Cooking magazine showcases Chef Marc Vetri's method of slow-roasting summer tomatoes and creating a tomato conserva then includes a couple of droolingly delicious sounding recipes to use the conserva.  In his restaurant, trays of thick slices of tomatoes are placed in a warm oven at the end of the day, then allowed to cook slowly over night in the residual heat of the oven, then in the warmth of the pilot light.  Since most folks don't have a commercial oven in their house, he includes a recipe with techniques for home roasting: Heat oven to 350 deg. F; in two rimmed baking sheets, drizzle sliced tomatoes and peeled smashed garlic with olive oil and sprinkle with salt and pepper.  Arrange slices in a single layer and place baking sheets in the oven.  Reduce heat to 225 deg. F and slowly roast over a 5 to 6 hour period, or until slices are wrinkly and slightly browned in spots.  Chev Vetri recommends switching the positions of the baking sheets halfway through to get a more even roast.  Nonna, for one, will be trying this technique.  Yummmm.

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