Due to being 8 months pregnant canning this year has been a little bit harder than I had expected. I have not been able to tryout as many new recipes as I had originally hoped, but I was recently looking up some recipes for canning Sun Dried Tomatoes and found Jennifer Jo with Mama’s Minutia. A momma of four she’s been busy canning and preserving all summer long. I was super excited when she agreed to share her easy recipe for Oven-Roasted Roma Tomatoes in our “Canning with…” Series. Especially since it’s SUPER simple and doesn’t require actual “canning”. Since each batch is fairly small (2 oven trays full = about 2 pint jars) Jennifer just freezes her tomatoes in a jar and calls it good. Maybe this makes me a sellout canner, but this 100 degree weather has my ankles so swollen I swear they could be a prop in the up and coming The Hobbit Movie (minus the hairy feet of course!).
So bare with me this year! I’m cutting canning corners wherever I can (Ha!)!
Why does Jennifer love these tomatoes?
They’re delicious! Meaty and flavorful and chewy and sweet. They add a wallop of a flavor punch. They are easy to make—no peeling or seeding the tomatoes. They use up lots of in-season herbs. They roast while you sleep.
I mostly add them to grilled cheese, chop them up and use them to garnish my mac and cheese, add them to salads, and if you really want to have your socks knocked off, put them in this torte (My recipe on my friend’s blog—I really must change that and get it posted on my blog).
Oven-Roasted Roma Tomatoes
Yield: About 2 Pint Jars
A medium-sized bowl of Roma tomatoes
About a cup of chopped, mixed fresh herbs (basil, oregano, thyme, parsley, rosemary)
Several cloves of minced garlic
A couple splashes of olive oil, maybe 1/4 cup
A couple splashes of red wine, optional
Salt and black pepper
STEP 1: Wash the tomatoes, cut the tops off, and slice them in half, lengthwise. Lay them skin side down on a large cookie sheet that has sides and that has been lined with tinfoil. To make this whole process worthwhile, you’re going to want to fill your oven with as many trays of tomatoes as will fit on your racks, and lay the tomatoes as close together as is possible without them laying on top of each other. They will shrink to about half their original size. I do two big trays at a time, though I would do more if I had more racks for my oven.
STEP 2: In a small bowl, mix together the chopped herbs, garlic, olive oil, red wine, salt, and pepper. Using your fingers, distribute the herb mixture over the tomatoes, making sure that each tomato has received a little dollop of green goodness and juice.
STEP 3: Turn the oven to 225 degrees right before bed (around 9:30 pm) and let them roast all night long. I could smell them when I got up to go to the bathroom, and that made me smile to myself because I was being productive even while I was sleeping. I checked on them at around 6:15, and only about six halves were too heavily caramelized—the rest were just fine, and about half of them were not quite done. Feel free to set your oven to just 200 degrees if you would like!
STEP 4: Pull the tomatoes off the trays, one by one, as they finish roasting, and lay them on a dinner plate. When they are all off the trays and have cooled to room temperature, put them in a jar, label it “Roasted Romas ‘year”, and put them in your freezer.
So many ways to use these little juicy babies! I can’t wait to try them out on top of our Canned Homemade Pizza Sauce! Could fall not come soon enough?
Well… let’s get baby here first!
37 weeks and counting!
Make sure you check out Jennifer Jo’s blog and twitter! I just found another AMAZING recipe of hers that I cannot wait to tryout using our extra garden veggies: Dark Chocolate Zucchini Cake (Sounds healthy enough, right?)!
From the Farm
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