It feels like tomato season is about to end. So in a bit of a panic, I stocked up for winter at the farmer's market. Dirty Girl Produce was selling 20 pound boxes of organic early girl "offgrade" tomatoes for cheap. So I bought a box. And Jesse carried it. All the way home.
I think offgrade means they're squishy and will only last a day - So I gotta hustle.
I'm gonna roast these, pack them in ziplock bags, and freeze them for use during the winter.
Each ziplock is one cooking portion, so it makes things easy and fast.
Wash. De-stem. Cut. Core.
Fill up every roasting pan I have.
In retrospect:
Several hours of pan scrubbing/soaking/scratching/ruining later, I realize that I should have used parchment paper. So if you're gonna roast tomatoes, put down parchment paper on the pans first, then the tomatoes.
Salt. Pepper. Olive Oil.
350 degrees. 1.5 hours.
If you're roasting tomatoes on two levels of the oven like I am, be sure to swap the top and bottom pans about halfway through the process.
I don't know if all ovens are like this or not, but mine is way hotter on the bottom.
Roasted!
The glass pans distribute the heat better than the metal one, so the glass pan tomatoes are more juicy / less roasted than the metal pan ones.
I like the metal pan version. The black burnt bits are great, and will add a ton of flavor to whatever dish these end up in.
Not as pretty, but just as tasty.
1 pan = 1 ziplock portion of home-roasted tomatoes, frozen.
And, repeat.
It'll take two more oven-fulls to get through the box. I feel like I'm in this predicament way too often.
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