How to Preserve Maximum Tomato Flavor by Slow Roasting

I have been canning and freezing tomatoes for many years. I always want to have my own batch of preserved tomatoes each year, because almost nothing else can save you as much compared to grocery store prices, and nothing you can buy at the grocery can taste as good as those tomatoes you preserve yourself. And although that's always been true, now I've found a new slow roasting way of preserving tomatoes that's makes them taste even better than ever. Read on and I'll share with you a preserving secret that will make it difficult for you to ever buy another can of grocery store tomato sauce, or even whole tomatoes.

Difficulty: Moderate

Instructions

Things You'll Need:

• Some nice ripe tomatoes - hopefully a lot
• Baking sheets or pans
• Olive oil
• Kosher salt
• An oven set on its lowest temperature

1. I've always been a bit unhappy with the fact that home canned or frozen tomatoes are always watery and weak in flavor. But for several years now, I've been using a simple "slow roasting" process for preserving my tomatoes that concentrates the flavor of the tomato in a way no other preserving process does. Now, I no longer have weak, watery tomatoes that require hours of "cooking down" to bring out the flavors, and I have the added bonus of space saving, since my "concentrated" tomatoes require far less room in the freezer or in canning jars on my shelves. Here's my process.

2. 
    
   Good Oil Misters

   You may use any kind of ripe tomato you wish - I still prefer the large, beefsteak type for flavor. Wash them well, and let them dry. If you have smaller, paste type tomatoes, simply slice them in two and core - if you choose a larger tomato, it will be best to quarter and core them. Remove as many seeds as you can with a gentle squeeze. Spread them out on a large baking sheet or pan - sprinkle with Kosher salt (Good Stuff!), about 2 Tbs per pan - and either "mist" or drizzle on a little olive oil over the tomatoes. (see pic for my mister), about an eighth of a cup per pan.

3. Turn your oven on to its lowest temperature setting (mine is 180 degrees) - if you can set it at 140/150, that's better. Slip your pans of tomatoes into the oven, and leave them in there for 10-15 hours - during that time, they should lose about 1/3 to ½ their original size. A lot of liquid will be released in this process - some will eventually evaporate, but likely, some will still be in the pan when your tomatoes have finished roasting - be sure to include this juice with your preserved tomatoes.

4. If you have a large dehydrator, you may find it is a better option than the oven, but mine is far too small to accommodate the size of my tomato pieces - therefore for me, the oven is best. If some of you live in desert climates, you may also find that this process can be accomplished outdoors, with appropriate netting or protective covering for your tomatoes - Whatever.

5. The tomatoes are ideally done when they have shrunk in size no more than ½, and look dry on their surface. You want them to retain a soft interior texture, and not to be totally dried out and leathery. If you let the tomatoes stay in the oven too long, you no longer have "roasted tomatoes", they are now Dried Tomatoes - they are not ruined, just a totally different product than what we want.

6. Once your tomatoes are done, you may pack them in canning jars (pint jars are my choice) or freezer containers. I also have vacuum packed them for freezing as well (fill the bags, freeze them, and then vacuum seal). If you choose to can, remember to fill the jar to within a 1/2" of the top with a liquid (tomato juice is best) and water bathe for an appropriate time for your area before storing.

7. Tomatoes preserved this way are superior in many ways - but they also have their skins still attached! Some dislike this fact, but I tend to discount that feeling in favor of the added nutrition brought by the skins to your final dish. You may even wish to try to remove the skins prior to roasting, but I don't bother. Tomatoes vary in the thickness of their skins, perhaps you can find one with an especially thin skin. I've just never been bothered by the skin.

8. Remember that these tomatoes are super-concentrated! If used for a sauce, it may take a little experimenting to discover their best use - used all by themselves, they may prove too intense. You'll simply have to have a little fun finding out. I now use them exclusively just as they are to make what I think is the world's best pizza - absolutely superb! Enjoy.

Tips & Warnings

• If your oven won't go below 200 degrees, (or 180 like mine!), try cracking your oven door a tiny bit to lower the temp.
• Need an idea to use your roasted tomatoes? Try making pizza, as noted in the article in Resources below.

Resources

• Use Your Roast Tomatoes to Make Great Pizza