Got a bumper crop of tomatoes? Wondering how to save some tomato goodness for the off season? This is one of my favorite things to do with summer tomatoes. It's also a great way to use slightly over-ripe or otherwise less than awesome tomatoes. Roast them in olive oil!
I am the world's laziest cook, so this rocks on multiple levels. It's easy to make, and just as easy to use later. It also looks fancy, so you can fool people into thinking you rule the kitchen.
These are similar to sun dried tomatoes, but even better. I use lots of olive oil and freeze them in it. When I am ready to use it I just pull it out (you can set the container in a bowl of warm water to melt if you need to). I put a few spoons full on pasta with some parmesan, use it as bread dipping oil, drizzle over veggies, anything you'd use flavored olive oil in. YUM!
Start with some tomatoes and cut them into halves or quarters, depending on the size. I grew these on my roof!
It's funny because it's true!
Put them in a baking dish and pour on a good deal of olive oil. Measurements don't matter a bit!
Put them in the oven at approx 325 degrees F for around 2-3 hours. I start checking occasionally around 1.5 hours.
When they are getting a bit black around the edges they're done.
I like to throw some fresh herbs at this point, into the hot oil.
Let it cool, then pour the whole deal into a freezer safe container.
Now you have some amazing infused olive oil and yummy tomato bites that go with almost anything! You can freeze them for several months and pull them out when you crave a taste of summer.