Slow-Roast Tomatoes for Hors d’Oeuvres, Sauces, Tarts, Jam…
A farmer friend of mind asked my advice on preserving the luscious tomatoes that are abundance in the last, dazzling burst of summer produce. “Do you can tomatoes?” he asked. “No”, I replied, “I roast them.” Slow-roasting tomatoes in a low oven, evaporates their juices, and renders them dense, creamy and melting, with a concentrated tomato flavor that is at once tart, sweet and savory. They last for a couple of weeks in the fridge and they freeze beautifully. They can be improvised with endlessly…
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed