feasting with friends

Roasted Tomatoes Revisited

A recent evening, while preparing dinner, I realized I really do use many of the recipes I’ve posted. Some, exactly as written. Others, in new ways. And more, from my canning and preserving. For instance, in one meal alone, I used my preserved pickled peppers, refrigerator dill pickles, bagel buns and sweet potato fries…and that was just for a meal of burgers on the grill! Imagine what happens when there’s a party at our home. Today, I’m sharing my roasted cherry tomatoes for two reasons.

roasted tomatoesFirst…you’re going to need this for tomorrow’s recipe. It happens to be a component of what I’m sharing with you in my next post. See, I’m using one of my old recipes! The recipe you’re going to see is a new one for me, and I’ll be taking it to Fiesta Friday. It will include zucchini, farro, tomatoes and cheese…yummy!

roasted tomatoesSecond…this was a post I did way, way back in the early days of this blog. Not many people have wandered over to view the post. Of course, back then, I had maybe 10 followers. Times have changed indeed! When you take a look at the original page, you’ll see 2 of my 5 “likes ” are from blogger friends I speak of often… Ronit and Angie. πŸ™‚ These are a couple of loyal and encouraging ladies who have stuck by me a long time!

roasted tomatoesThe tomatoes are roasted, slow and low, in the oven for about three hours. The only other ingredients necessary are garlic, olive oil, salt and pepper. They are simple to make, yet add a wonderful dimension to so many dishes. The photos you’re seeing here are from last September. We had such an abundance of cherry tomatoes, that I roasted then stored them in the refrigerator to use in the coming days. They held well, to about the two week mark. They go with so many things… everything from pastas to appetizers to this new recipe. πŸ˜‰

roasted tomatoesSo take a look, here, at the recipe and you’ll be one step closer to the next meal.

nancy

 

 

 

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35 comments

  1. That’s a mighty long time to roast, but I know they’re wonderful. I love how beautiful they look. I’d pop them in my mouth all day.

  2. Be still my heart! Tomatoes, toasted for 3 hours! Sounds heavenly to me. I love tomatoes and cannot wait to make these as soon as the cherry toms start showing up in my CSA box this summer. I’m glad you revisited an older recipe, and am curious what you are making for tomorrow!

    • Hahha – they are well worth the 3 hour wait! As for tomorrow’s recipe – less than 12 hours from now you’ll know. One more clue – it’s healthy πŸ˜‰

  3. I have roasted tomatoes before for a recipe but never saved them in the fridge for a couple of weeks. Great idea as my Matt’s Wild Cherry produced more tomatoes than I knew what to do with last year. Like so many veggies, they often ripen all at the same time and you need to do something with them. Looking forward to your “new dish” tomorrow πŸ™‚

    • They actually held up quite well. The only issue was a slight coagulation of the olive oil from the fridge temperature. But it was nothing a little “warm-up” didn’t solve, either through letting them sit at room temperature or a quick zap in the microwave. We had so many tomatoes last year, I think I need to cut back on the number of plants this season. πŸ™‚

    • They work as a great condiment to so many recipes. Their size makes them so easy to toss with pasta and they’re great hot, cold or at room temperature.

  4. I do love roasted tomatoes. My mom roasts them with chili peppers and garlic, mashes it all up with seasonings and makes a condiment sauce for dipping with sticky rice. They really are so diverse.

    • Mmm…that sounds great, Noony! I think you need to whip some of that dipping sauce up and share your mom’s recipe with all of us! πŸ™‚

      • It has fish sauce in it, which I understand is an acquired taste (didn’t know that growing up – thought everyone loved it, haha). I think if you use a little splash just for the flavor and add something else for the right saltiness, it might work for anyone who doesn’t like the aroma. I shall have to play with this idea.

  5. I wonder what are you bringing for FF15 tomorrow, Nancy! πŸ˜€ This really indeed a good recipe to revisit and make again, I can see that. How could you wait for three hours? Haha! I don’t know how could I manage to wait for three hours. Well, one hour is too long for me.

    • Yes, Jhuls, 3 hours does seem quite long….but so worth it! The flavors become heightened…especially the garlic infusing with the juices of the tomatoes…yum. πŸ™‚

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