In the summer when you're drowning (in a good way) in the tomato bounty and are looking for a new way to enjoy them besides slicing them up on endless tomato sandwiches, you might want to try this technique. Roasting the tomatoes in a generous amount of olive oil, then storing them in the oil for up to a week gives them a deep, rich flavor and meltingly luxurious texture.
Storing tomatoes in olive oil is much easier and faster than sun-drying them. And although dried tomatoes' flavor is enhanced, they are not ideal to use in recipes that require additional cooking. Tomatoes in olive oil can be added to sauces, stews, and recipes calling for canned tomatoes; they are also delicious served as a topping over grilled fish or chicken, and as an appetizer with burrata and crostini.
Ingredients
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 175 F/80 C. Remove the stems of the tomatoes and cut the tomatoes in half.
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In a deep ceramic or glass baking dish, place the tomatoes side by side, cut-side-up. They should fit together snugly but not overlap.
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Sprinkle the tomatoes with sea salt. If using, add the herbs of your choice and the crushed garlic.
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Add the olive oil. The oil should cover about 2/3 of the depth of the tomatoes. Depending on your ceramic dish, you might not need the whole 2 cups or you might need a little more.
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Place the dish in the oven and slow cook the tomatoes for 3 to 5 hours, until they have shrunk and are blistered. The exact time will depend on the size of the tomatoes you use.
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Allow to cool completely. Transfer the tomatoes and the oil to glass jars or other airtight, well-sealed, nonmetal containers. Store refrigerated for up to 1 week.
Tips
- If you don't have a suitable ceramic or glass dish at hand, use a baking sheet lined with aluminum foil. You'll need about 3 tablespoons of olive oil for every 2 large tomatoes you prepare. Take care that the oil covers all their surfaces, then bake as you would if you had used a dish.
- You can use zip-lock freezer bags instead of containers for storage. Force out all the excess air before sealing them and freezing them. You can also vacuum-seal then freeze the tomatoes if you have the proper equipment.
Nutrition Facts (per serving) | |
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223 | Calories |
24g | Fat |
2g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 18 | |
Amount per serving | |
Calories | 223 |
% Daily Value* | |
Total Fat 24g | 31% |
Saturated Fat 3g | 17% |
Cholesterol 0mg | 0% |
Sodium 36mg | 2% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 1g | |
Vitamin C 9mg | 43% |
Calcium 7mg | 1% |
Iron 0mg | 2% |
Potassium 150mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |