This is the time of year that tomatoes are in abundance. You have so many you don’t know what to do with them all. Here is an easy way to preserve the tomato harvest….roasted tomatoes. They can be used right away as a pizza topping, in pasta, a great side with grilled chicken or steak, on tacos, etc., the options are endless. It can also be refrigerated, or frozen for up to six months. See the Roasted Tomato Caprese Dip Recipe below.
Here’s how to roast tomatoes. Gather your tomatoes together, you can mix varieties, just make sure to cut them so they are all about the same size. You can leave the skins on. Wash them thoroughly in clean water. Remove any stems or leaves. Arrange them on a baking sheet so they are all in one layer. Have larger tomatoes closer to the edge of the pan, they will get more heat.
Place them in a 350 degree pre-heated oven. Cook them for 20 minutes.
This is how these tomatoes looked after the first 20 minutes of cooking.
Turn the sheet ban 90 degrees, a quarter turn. Cook for 20 more minutes.
At the end of 20 minutes turn the pan 90 degrees, one quarter turn. Continue doing this every 20 minutes.
Roasted Tomato Caprese Dip
The classic fresh tomato and mozzarella salad gets a roasted makeover.
Ingredients
2 pints roasted tomatoes
4 sprigs thyme
4 garlic cloves, smashed
.25 cup extra-virgin olive oil
Salt and Pepper to taste
8 ounces mozzarella, torn into pieces, room temperature
Country-style bread, toasted lightly
Preheat oven to 350 degrees. Place tomatoes, thyme, garlic, and oil in a rimmed baking sheet in a single layer. Season lightly with salt and pepper. Heat until ingredients are warmed, about 20 minutes, stir, turn sheet pan around, heat an additional 10-20 minutes. Remove garlic cloves. Let cool slightly.
Arrange mozzarella on a platter, torn into small pieces. Spoon warm tomato mixture with juices over cheese, sprinkle with sea salt. Serve with lightly toasted country-style bread. Dip bread into cheese and soak up all the juices. Enjoy!