Baked tomatoes for the winter. Perfect for soups, salads, hummus...

I tried slow roasted tomatoes for the first time at the workshop "Summer Jarzynova cuisine" with Dominika. Dominika had a great idea for them. They were added to a poached egg and goat yogurt (a dish similar to Turkish eggs).

Slow-baked tomatoes stole my heart. I bake them now in almost wholesale quantities ;-) and chill them. I will share with you a recipe that I brought from the workshop. Finally, and I highly recommend some important tips from Dominica.

I often add fennel seeds to my tomatoes before baking. I like this spice very much, but you can skip it.

INGREDIENTS

• 500 g tomatoes
• salt
• pepper
• sugar or honey (optional)
• 1 tablespoon of good vinegar ( balsamic, wine or other fruity)
• 2 tablespoons of olive oil
• favorite spices - fennel seeds, thyme, savory, marjoram, a little lemon peel...
• extra olive oil or good quality oil, if the tomatoes are not frozen

Execution

1. On a baking sheet lined with baking paper, place the tomatoes, cut lengthwise in half, side by side.
2. Sprinkle them with sparingly chosen spices.
3. Sprinkle with a little honey (or sprinkle with sugar), vinegar and olive oil.
4. Put in the oven preheated to 160 ° C (hot air function) for 30 - 40 minutes . The baking time depends on the power of the oven and the size and juiciness of the tomatoes.
5. Tomatoes should be baked until they are lightly browned, clearly cut, but not seared. Then reduce the temperature to 120 - 130 ° C (hot air function) and dry for another 60 - 80 minutes (or longer if we have large tomatoes).
6. The finished tomatoes should be dried on the top, fleshy and firm inside.
7. The baked tomatoes should be cooled and frozen.
8. We can also still warm, put into a glass vessel and pour olive oil or cold pressed rapeseed oil. After cooling, we store in the refrigerator for up to 7 days, then they start to ferment. Before serving, take the tomatoes out of the fridge to let them warm to room temperature.

A tip from Dominika Jarzynova:

"For the winter, I prepare the tomatoes in the same way, only after baking I cool them and put them together with the baking tray or on a board in the freezer (so that they freeze without sticking) After freezing, I put them into a string bag and keep in the freezer. To defrost them, I put a portion of frozen tomatoes into a jar and pour olive / oil over them. Wait for them to defrost in olive oil and reach room temperature. This is how they taste best. / p>

also check

Comments