I had time here at Struan Farm a few days ago to roast the first batch of heirloom tomatoes for the freezer. They've been accumulating on the kitchen bench, waiting patiently for me to get my act together. We love eating our homegrown produce through the year, and roasting and freezing tomatoes gives us a little taste of summer during the long, grey winter days.
About 2kg. of quartered tomatoes are popped into a lined roasting pan with some onion, garlic, basil, oregano, salt, pepper, tomato paste and olive oil, and roast them for 2+ hours at 160C. I like them to start to caramelise, and often will just turn off the oven and leave them to cool and cook down just that bit further. Once cool they are decanted into a container, and labelled/dated and frozen.
It's not the sort of thing that's a precise science to say the least, but the results are definitely worth the effort. The first batch of "Toms 20!"
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