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Aug 13, 2006 03:24 AM

Roasted Tomatoes

I love 'em straight off the baking sheet and in sandwiches---I'm wondering what other people do with them.

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  1. puree it with some roasted garlic and water or milk to make soup!

    1. i'll often use them in making a salad with fresh tomatoes as a foil. also, you can reserve the oil from roasting to make great vinaigrettes.

      1. I roasted 7 pounds of garden tomatoes in my BBQ, then "food-milled" them and froze the puree for future use (likely Rosemary Tomato Bisque).

        It was surprising that 7 pounds of tomatoes produced only 7 cups tomato puree!

        4 Replies
        1. re: Funwithfood

          Off topic, but what kind of food mill do you have, and do you like it? Bought one last year for tomatoes and it was awful! Scared to try again. Thanks!

          1. re: JessWil

            There is one called "Cuispro" that is very good ($60--has three different disk sizes). I used a vintage Foley this time, but I also have a Cuispro which I purchased (new) from a thrift store for $4. Both are good.

            1. re: JessWil

              2 years late, but there is a food mill that can be bought from VIllaware called a Vittiro, or Victorio, forget which name. but it clamps to the counter, has a ramp sort of thing the pulp comes out of and a spout the skin and seeds comes out of. the hopper is fairly large, can easily hold a 1/2 gallon of cooked tomatoes and if you have bushels of tomatoes to do every season there is a motor you can buy, just make sure it is the right model. the only problem i had was the spout end, has a plastic extender that has 3 tabs on it. one of the tabs broke off, for now i am hold it in place with good old duct tape, and no food comes in contact with it. if it isn't there some of the skins and seeds get into the pulp. i could buy a replacement but why bother if they don't replace that spout with another that lasts longer. there are also other screen that can be purchased for berries salsa and pumpkins. i have found this food mill to be about the best i could find for about $125, including the price for the motor, does most of the work and has lasted me 3 years so far, and all other parts are like new. i also like the fact that i can buy extra parts for it. there is another one that i saw that looks the same but that one is stainless steel and costs $750.

            2. re: Funwithfood

              That is how I make my tomato sauce for canning - char them on the barbecue and then just make tomato sauce as usual.

            3. What kind of tomatoes do you use? I use Roma's, I like their meatyness.

              I use them in sandwiches, top pizzas, as a side dish. Good stuff! Love to roast a big batch on Sunday and use it for the rest of the week.

              1. Well this is timely. We're in the middle of smoke-roasting (roasting in the smoker) a bushel of Romas. 38 lbs done, another 15 or so to go.

                We use them in pasta sauces, salsas, pizza, casseroles - anywhere you would use regular tomatoes. They add gorgeous flavor to romescos, gazpachos, pico de gallo. It's hard to keep them around for long, we like to eat them out of hand as snacks.

                I hope that this bushel keeps us in roast tomatoes through the winter.

                3 Replies
                1. re: cheryl_h

                  Hi Cheryl,
                  Can you share you're method for smoking them, how long, etc. Also do you preserve them after smoking them? Thanks

                  1. re: Mila

                    We're strictly low-tech. I slice the tomatoes in half, top to bottom and cut out the core. Place on racks, sprinkle a tiny amount of olive oil and salt, place in smoker. Ours is electric so very easy. I put a few wood chips in the smoker box. I want a little smoke, for about 30 minutes. Too much smoke and the flavor of tomatoes is overwhelmed. I'm really using the smoker as an outdoor oven after the first hour.

                    I set the temperature at about 250 F. There are differences from bottom (hot) to top (smoky) and front (cool) to back (hot). After about 4-5 hours, I rotate the top and bottom racks and also switch them front to back. After another 4-5 hours, I check again. Some of the tomatoes are pretty much done and I take these out. If necessary, I'll rotate the racks front to back, or move the lowest rack up. Turn the temperature down to 200 and let them go another 8 hours - overnight, usually. By next morning they're finished.

                    I've been packing them in mason jars, ready to be canned. There's some juice which comes out when the tomatoes are packed, not a whole lot. I plan to top them off with olive oil and hot process. So far we have 9 2-quart jars from the first 38 lbs of tomatoes.

                    If you have room, freezing works well. There's no way we could get this much into ours, that's why I'm canning them. I don't know how much canning will affect the flavor, I'm keeping my fingers crossed here.

                    1. re: cheryl_h

                      Thanks Cheryl, I'll definitely be trying these. I have a low tech electric smoker too.