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.
- 500 g tomatoes
- 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
- On a baking sheet lined with baking paper, place the tomatoes, cut lengthwise in half, side by side.
- Sprinkle them with sparingly chosen spices.
- Sprinkle with a little honey (or sprinkle with sugar), vinegar and olive oil.
- 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.
- 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).
- The finished tomatoes should be dried on the top, fleshy and firm inside.
- The baked tomatoes should be cooled and frozen.
- 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>