Roasted tomatoes! How to make, store, and use.

[ccj]

My 2 ovens are part of my restaurant Vulcan E60 range.

I hardly used them nowadays ,just use my countertop wolf oven.
I do not peel my tomatoes when I made those tomato pies and as for cooking roasted tomatoes, I followed KLopez, that means stove top, then oven. I can use a regular blender if I use my now bags and bags of frozen tomatoes to make tomato a good quality sauce as I do have a vitamin as well as a regular 13-14 cup cuisinart food processor.
I guess perhaps, I will google some more and see if I can use my dehydrator to give it a roasted effect since I read that one can use oven to dehydrate.
The 14L Daubiere pot is excellent as I can leave it on for up to days ( so they say) as it cooks 3 dimensional bec of its conductivity. However, suggestion is to cool it down in an ice bath using a cambrio to avoid bacterial growth but that is impossible for me and the size of that daubier.

Thanks for your advise re using step ladder, I have had too many accidents.

[ccj]

just received my SS cart 2 days ago , so now, it has its permanent home but tomatoes harvesting are getting scarce now.

[Auspicious (Dave Skolnick)]

I guess perhaps, I will google some more and see if I can use my dehydrator to give it a roasted effect since I read that one can use oven to dehydrate.

You can absolutely dehydrate in an oven. You can’t roast in a dehydrator. The temperatures, while low for roasting, can’t get high enough in a dehydrator.

Do take advice from Mr. López-Alt with a grain of salt. Serious Eats is ad driven.

[shrinkrap]

Here are some paste tomatoes that I peeled and roasted in olive oil and garlic at 250 f. A little salt, pepper, pinch of sugar.

@Auspicious, what is your technique for canning roasted tomatoes? Seems like they they’d need to have added liquid.

[ccj]

thanks for advice
I will not roast in the dehydrator then.

[naf]

An older link here talks about sun dried tomatoes superior than machine dried ones.

Dried tomatoes - the best way to prepare them?

I love dried tomatoes from Italy, I find they are the best when bought in bottles soaked in oil. At times I bought the dried version, as with some suggestions, I soaked them in hot water before use, I find them losing too much taste when compared to the bottled version. I haven’t tried soaking in olive oil yet. Which is the best oil to use? Do you add aromatics and what is your procedure? How long do you need to wait? Thanks in advance.

[brisket44]

@ccj

Does it look out of place?

It looks like some kind of robot. I’d be worried about it coming to life and trying to dehydrate me while I’m sleeping.

[Auspicious (Dave Skolnick)]

Hi shrinkrap,

Your tomatoes look lovely. I use https://nchfp.uga.edu/publications/usda/GUIDE03_HomeCan_rev0715.pdf . I usually add water as the product seems to have a greasy mouthfeel adding oil. Hot pack. YMMV.

[Barca (Barça Alejandra)]

Naf,

Do you mean “Sun dried tomatoes” soaked in Italian extra virgin olive oil ?

Delicious on a pizza or in a salad or paired with mozzarella di bufala and Genovese Basil, a Caprese Salad or with Buratta di Bufala in a Caprese Salad.

Balsamic vinegar I use is: Valerio Bellini, Acetaia Ferretti - Corradini
Reggio Emilia
www.passionebalsamica.it

The Evoo, I am extremely fond of is: Poggio Grimodi
Azienda Agrícola Poggio Grimoldi
Caronia, Sicilia
www.poggiogrimodi.it

[shrinkrap]

@Auspicious; thank you!

Here are some Principe Borghese sun-drying, at least in principal.

[Auspicious (Dave Skolnick)]

Nice. Have you tried aluminum foil or another reflector under your grate? That might be helpful.

[shrinkrap]

I suppose. It is 105 right now. I’m good. Maybe later.

[shrinkrap]

I am at it again. Focusing on the small Maglia Rosa and Principe Borghese right now. In addition to cutting in half, I think longitude on one, latitude on the other, sprinkled salt, pepper, garlic (I think powder), and a spritz of olive oil. So I figure I’ll be doing these in a low oven vs outside.

[tomatotomato (Denise)]

Your tomatoes look fantastic. I have made oven-dried tomatoes a few times, usually with the last cherry tomatoes at the end of the season. We eat them quickly at our house so I can’t vouch for how well, or how long, you might store them. Yum.

[shrinkrap]

Thank you @tomatotomato.

Two hours on 250f.

[grumpyspatient]

OT some what…but if you an excess of fresh vegetables of any kind, please consider donating to you local food bank. We have given some tomatoes and CSA items we know we won’t use.
We did call ahead to be sure they would accept them.

[shrinkrap]

Tha l you. I know my CSA will donate a box directly, but last tired to do it locally it didn’t work out. Haven’t it tried it this year.

[shrinkrap]

“Tha l you. I know my CSA will donate a box directly, but last tired to do it locally it didn’t work out. Haven’t it tried it this year.”

Means

Thank you. I know my CSA will donate a box directly, but last time I tried to do it locally it didn’t work out. Haven’t tried it this year.

[shrinkrap]

This one calls itself conserva.

Tomato Conserva - Recipe - FineCooking

[shrinkrap]

I’m finding it hard to peel awkwardly shaped tomatoes before roasting, and that the peels come off much easier after.