Topic: Preserving Roasted Toms

[katynewbie]

 ???

I have been reading some things about preserving toms in oil, and as I have been given a load of them, thought I would have a go.

Apparently you can roast them and then put them in jars with olive oil and keep them for a bit.

I know this will be child's play to some, and I run the risk of the health and safety police coming after me, but is it really that easy?

 :-\

[sweet-pea]

I've never tried that, but I roast them and then freeze them and they keep well.  I'm still eating some from last year which is great because I lost pretty much all mu toms to blight this year  :(
SP x

[tim]

'For a bit' - in the fridge?

As Ms Pea, I freeze - they take up so little room. Here's one for her!

[Trevor_D]

Do you mean oven-dried tomatoes?

You don't actually 'roast' them, just dry them out at meringue-temperature for hours & hours (until they get a bit theathery), then put them in a jar and cover well with olive oil. We've still got some from the year before last and they're fine. Roma are good for this because they are hollow inside.

Or you can really roast them and then turn them into puree. Cut in half, put on a roasting tray with olive oil, salt, herbs, garlic & stuff; roast till done; liquidise & seive; use or freeze.

[tim]

Of course - a different kettle of fish! And much more suited to the oil thing?

[Debs]

Yes I have done this and I have two jars of oven roast tomatoes in my

cupboard, which I have been turning to mix the tomato flavour into the

oil.  Yummy when mixed with black olives and cubed feta cheese... :P