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Ask the Expert: Maggie Gilbert
Slow-roasted Tomatoes – UHC TV
Question is “I have a ton of tomatoes. What should I do with them?”
If you grow tomatoes in the summer or if you have access to a really great farmers’ market, you probably find yourself with lots and lots of tomatoes. I have a great idea for what to do with them. I make these all the time. They are called Slow-Roasted Tomatoes. They are fabulous. They’re great in pasta, they’re great in sandwiches, they are just an amazing thing to have around the house.
So this is how you do them.
1) Start with your tomatoes, and honestly you can use any kind of tomatoes. Small ones, big ones, any variety is fine. Start by cutting them in half like this.
2) And then you want to seed them, because all of the juice and seeds aren’t really going to go well as it roasts down. What I like to do is just hold it over a bowl and squish. Comes right out. You don’t have to be neat and perfect. Just get the seeds out, and lay them out like this.
3) So now we’re going to take these tomatoes, and lay them out on a cookie sheet cut side up.
4) Drizzle them very generously with olive oil. Sprinkle them with salt and pepper. I would use kosher salt for this. And then if you feel like it, you can throw on some finely chopped garlic over the whole thing. These are going to cook at a very low temperature, so you don’t have to worry about the garlic burning.
5) They go in at about 200 or 225 degrees at the most. And you leave them cooking anywhere from 4 to 8 hours, depending on the size of your tomatoes. Although you should probably check them before that.
When they’re done, they’re still really juicy, and they get a little caramelized. Let’s see if I can show you here. They get a little bit caramelized. They’re still nice and squishy and juicy but the full flavor has concentrated down. So they’re much smaller. This is where we started and this is where we ended.
They are amazing. They’re really juicy and delicious. You can grind them up and make a sauce. You can chop them up and throw them in pasta. You could put them in a sandwich. They’d be amazing in a BLT, for example. Then, to store these, just put them in a covered container. Sometimes I add a little extra olive oil to make sure they’re nicely coated, and pop them in the refrigerator, where they will last several weeks. Or if you want them longer, you can put them in the freezer and they’ll last several months.
And the last thing I want to say is that these actually make really fun gifts. You can take a little jar like this, fill it with your tomatoes, cover it, put a little ribbon on, and give that as a gift. Remember, you’re not canning. You’re just using this as a cute container. Very fun idea. You will love making these slow-roasted tomatoes.
Ask the Expert
Too Many Tomatoes?
Question: I have too many tomatoes. What should I do with them?
Answer from: Maggie Gilbert, cooking expert
Slow-roasted tomatoes are a wonderful basis for many healthy meals. See how easy it is to make them, and wrangle your garden bounty at the same time.
The content of these videos is for information only and is not intended to be medical advice. Refer to your health plan benefit guide for coverage details, and consult with your doctor to determine what is best for you.
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