Slow-roasted tomatoes

slow roasted tomatoes

Slow-roasted tomatoes are magical and my favorite method for preserving tomatoes. The recipe is easy and the flavor will beat any tomato product coming from a can. Choose vine-ripened plum or Roma tomatoes and freeze enough to last through the winter.

Adapted from a recipe published in Gourmet magazine by Zanne Stewart.

1 head garlic (optional)
18 plum tomatoes
1/2 teaspoon pepper
1 teaspoon sea salt

Preheat oven to 325° F. Set rack in the middle of the oven. Prepare a shallow baking sheet with a foil lining.

Wash the tomatoes and  place on the foil-lined baking sheet. Wrap the head of garlic in tin foil and place on the lined baking sheet.

Bake for 1 to 2 hours. The tomatoes will be fragrant and the skins of the tomatoes will crack.
Cool. Set a food mill on top of a large mixing bowl. Use the disk with the smallest holes. Discard the skins of the tomatoes and drop in the food mill. Squeeze all juice from the skins into the bowl and include the juice collected from the baking sheet. Squeeze the garlic cloves into the tomato mixture and process the tomato and garlic mixture through the food mill.
Yield: about 1 1/2 quarts liquid, intensely flavored tomato sauce without the seeds and the skins.


Place in the refrigerator to use in a day or two. Place in food storage containers to use in a month or two. Blend in a food processor for a creamy texture.