Sometimes we just have an excess of vegetables in the fridge and we just don’t want to waste them.
We are always looking for ways to preserve them for longer, use them in different ways and ensure we don’t have food waste.
Options include cooking up a big batch of stew or soup which can be popped in the freezer, whizzing up vegetables before they go off to make pesto or purées; and when it comes to tomatoes there is a handy way which makes them also even more flavoursome, more tasty and makes them last longer.
For some reason I don’t seem to fancy fresh tomatoes in the winter and in the summer because we grow our own we end up with so many because I’m often the only person in the house that likes them fresh (which begs the question of why I choose to grow tomatoes?!)
However with this handy roasting recipe it’s quick and easy to bring out the flavour and make them last longer – another way to avoid food waste!
Home Slow Roasted Tomatoes:
METHOD
INGREDIENTS
12 large, ripe plum tomatoes
A splash of olive oil
2 tsp fresh thyme leaves (or basil, oregano or any Italian herbs)
1-2tsp caster sugar
Salt and pepper
METHOD
Heat the oven to 140°C (gas mark 1). Line two baking sheets with non-stick baking paper or lightly brush each sheet with a little olive oil.
Rinse and dry the tomatoes. Cut each tomato in half lengthways (or quarter if very large) and place – cut side up – on the prepared over trays.
Lightly drizzle the tomatoes halves with olive oil, then sprinkle evenly with thyme, a scant sprinkle of sugar and some salt and freshly ground black pepper.
Roast for 2-2½ hours, or until the tomatoes are lightly dried and darkened. The tomatoes should have shrunk to about half/a third of their original size and should not be wet. Remove from the oven when done and set aside to cool.
Once the tomatoes have cooled to room temperature, you can cook with them immediately (or freeze in small batches). They can also be layered in a sterilized glass jar adding a couple of garlic cloves and a few leaves of thyme, and then covered with olive oil. Seal the jar and shake gently to dislodge any air bubbles and store them in the fridge for up to 4 weeks.
THE LOCAL VEGAN 