From Forks Over Knives Cooking Class - Roasting without oil
This was delicious. I used water with oregano and thyme as the liquid. Used a little salt and pepper. After a few hours I added fresh herbs - fennel fronds and cilantro that I had already cut up. I roasted them for 3-4 hours; can go up to 6. I turned the once, but you probably don't need to. These won't last long, so I'll be trying them again! Good to do when you'll be around for the day. Also, can try to use a toaster oven if only doing a small batch.
Ingredients
• 12 ripe Roma tomatoes• 1/4 cup stock (or water)
• herbs or seasoning blend of choice
Photos 5/23/2021
Description
Preheat the oven to 250° F (120° C).
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the stock over each tomato and then garnish with your favourite spice blend, such as Herbes de Provence.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. The tomatoes can be served hot, warm or they can be refrigerated and used in other dishes for added flavor.
Notes
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.
Also, note that these tomatoes can be dehydrated using a dehydrator in place of an oven.
No comments:
Post a Comment