Sir and I have been taking part in Community Support Agriculture (CSA) since we moved to Ohio. For those who don’t have space or time for their own garden, a CSA is a great way to get fresh vegetables and support small farmers. The veg we get are all organic and the amounts are perfect for weekly use and freezing for the winter. It basically forces me to use vegetables in every meal (which I should be doing anyway), and trying new recipes.
Last year I was not prepared for the amount of tomatoes that we would get. Starting in mid-July I brought home at least two bags a week. Sir and I can only eat so much tomato salad. So I start perusing websites and blogs for recipes on freezing and using tomatoes. Especially cherry tomatoes, as we continued to get pint after pint each week. So I found a roasted tomato recipe that I decided I could rework to use the smaller tomatoes. Sir loved it. So this year, as they again began to fill my bags, I loaded up on supplies and started freezing.
I know it’s not very kinky, but this recipe is too good not to share. Consider it my favorite domestic slave tip.
Honestly, you can make this with any type of tomato. I used larger ones just yesterday and they turned out great. But I do like using cherry tomatoes for their size. I usually do a rough chop on the spread when it’s done, but that’s really not necessary. I’ve used this on sandwiches, bruschetta, and wraps. Most often though, Sir and I put a spoonful over our pasta as a rich, flavorful sauce. A little goes a long way, but I couldn’t fault you for wanting more; it’s that good.
Roasted Tomato Spread
Wash your tomatoes. I usually try and do about two pints of cherry tomatoes per batch. But honestly, you can scale it to however much you have. Cut the tomatoes in half, or in quarters if they are on the larger side (if you use big tomatoes, cut them down into bitesize pieces). Put them in the bowl.
Add minced/grated garlic. I usually do about six cloves per batch (3 per pint). Sir and I really like garlic though, so feel free to scale up or down depending on your preference. Even with six cloves, it won’t overpower the tomato flavor, which is really the star.
Add a pinch of salt and black pepper. Add two or three tablespoons of olive oil.
That’s it. Isn’t that so easy?
Mix the ingredients together. I use my hands, but you can use a spoon, just don’t smash everything up too much.
Pour the tomatoes in a pan and spread them out evenly. I have used a 9×13 glass pan covered in foil (for easy clean-up). I have also used a cookie sheet, so it’s really whatever you have on hand. I do usually cover the pan with foil. I find it makes for very easy cleanup.
Roast the tomatoes in a 350 degree oven (180 Celsius/4) for about an hour. I would peak in on them after about forty-five minutes and then every ten minutes or so. I’m looking for most of the liquid to be gone, but you don’t want the tomatoes to burn or get too dry. The spread itself, once it cools, will have a little liquid, but it will be on the thicker side, especially if you give it a rough chop.
Once it comes out of the oven and cools, you can do just about anything with it. I usually split the batch in half. I will put it in zip lock and freeze it. The ones I froze last year are still good. You can put it in a container in the fridge for about a week. I have some in a rubbermaid that I will pull out for sandwiches and pasta. You can eat it cold, or warm it up in the microwave or on the stove.
It’s just a really versatile recipe that I encourage you to play with and make your own. It’s also really fancy looking for guests and they think it takes a lot more work than it really does. And, as an added bonus, it makes your house smell amazing.