tag:blogger.com,1999:blog-11944565.post112714231291478205..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Day 156: Slow-Roasted Tomatoes ♥Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-11944565.post-322194035308765312011-08-18T21:54:34.214-05:002011-08-18T21:54:34.214-05:00Oh Kir, I hope you love the gas! And yes, do your ...Oh Kir, I hope you love the gas! And yes, do your first batch during the day, not because of the gas per se but to watch to see how many hours work for you, in your oven.Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-55160085306430291862011-08-18T19:13:52.921-05:002011-08-18T19:13:52.921-05:00Alanna,
I have a gas range here in the new place. ...Alanna,<br />I have a gas range here in the new place. Since I'm new to gas, I'm a bit worried about having the oven on all night long. Is that silly? Or should I slow roast during the day?kirstennoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-60290113978770110792011-03-20T01:38:16.280-05:002011-03-20T01:38:16.280-05:00I love the fact you've written the differences...I love the fact you've written the differences in batches and outcomes. I'm researching elements for a recipe I'm putting together - thank you so much!bekkitaehttps://www.blogger.com/profile/08431032585985739174noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-81398573913506219652009-09-01T23:13:00.370-05:002009-09-01T23:13:00.370-05:00Hi. Burchco ~ Yes I did a batch for an amazing 19 ...Hi. Burchco ~ Yes I did a batch for an amazing 19 hrs last month, an accident and 'too done' but a good lesson on how one batch might vary from the next. I take the skins off because I find them tough, not for eating alone but for sauces, soups, etc. I do hope you enjoy these!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-77440467277130371002009-09-01T20:54:34.584-05:002009-09-01T20:54:34.584-05:00I just made a batch of these, and I suspect I didn...I just made a batch of these, and I suspect I didn't cook them long enough. The skins looked plenty wrinkly and each tomato was getting a black ring of carmelization around it (after about 9 hours at 250). I tried to peel them after they sat out and cooled (probably too long), but it was making a mess of them, so I just froze them with the skins on. I ate one with skin on and while it wasn't super tender, the skin wasn't too tough either. Is there a reason you recommend peeling them? I threw mine in the freezer for safe keeping (might end up eating them all plain otherwise). Hope they and the skins survive well.BurchCohttps://www.blogger.com/profile/10609584790148952273noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1158281647947390272006-09-14T19:54:00.000-05:002006-09-14T19:54:00.000-05:00Hi Danielle ~ Hmm. I just don't know because while...Hi Danielle ~ Hmm. I just don't know because while I've canned lots of things, tomatoes aren't on the list. At the moment I can't even think who WOULD know. (Maybe go to <A HREF="http://blogsearch.google.com/blogsearch" REL="nofollow">Google Blog Search</A> to see who's canned a lot of tomatoes, get their advice. If you find something, be sure to come back to say so others can know too. You can't be alone on the issue of freezer space.) Hmmm. In Brooklyn, I don't suppose there's any changing the freezer space? I mention this because a chest freezer is decently priced, $3-400, maybe even less. We got one for my sister and her family for Christmas one year, I was surprised. You do have to cook a lot though. You know the other way you could think of this is, tomatoes are seasonal, you'll eat and freeze what you can as long as you can, then you'll wait til next year ... and look forward to them even more. Yes? maybe?Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1158276754721732372006-09-14T18:32:00.000-05:002006-09-14T18:32:00.000-05:00I've been making these, and they're just wonderful...I've been making these, and they're just wonderful. Unfortunately, space in my freezer is limited. What are your thoughts on preserving them via home canning (the boiling water bath sort) in mason jars? Do they need to be acidified? How much? Will that ruin the taste? Have you tried that at all?<BR/><BR/>In any case, thank you for the idea. I have been very inspired by their tastiness, and will hopefully get to play more with them and post about what I do with them soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1158072669697841292006-09-12T09:51:00.000-05:002006-09-12T09:51:00.000-05:00Hi Julie ~ Try roasting a tray, to see. But watch ...Hi Julie ~ Try roasting a tray, to see. But watch the time since the cherries are some smaller and we don't always know how well our ovens are callibrated at low temps. <BR/><BR/>If you have a big freezer, <A HREF="http://kitchen-parade-veggieventure.blogspot.com/2005/08/day-119-summer-tomatoes-for-winter.html" REL="nofollow">this technique</A>works great for small tomatoes. My "Tomato Man" says they'll stay great all winter, I've only frozen them for a couple of weeks. That said, they were frozen in a colander and never moved to freezer bags during that time! <BR/><BR/>You might also check <A HREF="http://aveggieventuresrecipebox.blogspot.com/2005/03/alphabet-of-vegetables_113405171411816100.html#tomatoes_cherry_grape" REL="nofollow">here</A>for ideas on how to EAT them, now, in quantity. <A HREF="http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-149-roasted-tomatoes-with-fresh.html" REL="nofollow">This one</A> didn't make that list somehow but I made it again this week and it's GORGEOUS. <BR/><BR/>I'd suggest experimenting a bit, then reporting back on what you find.Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1158035719573113712006-09-11T23:35:00.000-05:002006-09-11T23:35:00.000-05:00Hi Alanna, I have a boat load of cherry tomatoes a...Hi Alanna, <BR/>I have a boat load of cherry tomatoes and I'm trying to figure out how to make them last. Do you think they'd work for roasting? (I'm sure they wouldn't be as good as romas!)Or, do you have any other great ideas to preserve them...we can't eat them fast enough!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1157371433573435992006-09-04T07:03:00.000-05:002006-09-04T07:03:00.000-05:00Hi Amy, They really ARE something special. It's no...Hi Amy, They really ARE something special. It's not so much the size that of the tomatoes but the relative proportions of "meat":water. Romas and Cascades are meatier so there's more flesh to stand up to the heat. Tomatoes grown for eating have a high proportion of water and so are likely to disintegrate. ALL THIS SAID: if you've got piles of tomatoes, I'd suggest putting a few in the oven, then checking every half hour to see how they do, what happens. That way you can know if it's worthwhile. Good luck! Let me know how it goes! I'm sure you're not alone.Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1157338432706252972006-09-03T21:53:00.000-05:002006-09-03T21:53:00.000-05:00Hi, I'm new to the whole roasting tomatoes, but th...Hi, I'm new to the whole roasting tomatoes, but they sound so yummy. I can't wait to try them. I didn't grow any romas, so would my bigger tomatoes work? I hope so, I'm looking for something other than canning salsa to use my tomatoes for.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1156258991612628022006-08-22T10:03:00.000-05:002006-08-22T10:03:00.000-05:00Hi Lydia ... so glad you've joined the slow-roasti...Hi Lydia ... so glad you've joined the slow-roasting club! I really would urge you to try the sloooooooooooow roasting, 11 - 12 hours. It's an amazing difference. So far this year I've been roasting->eating vs roasting->freezing. Must heat up that oven again!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1156158179491443152006-08-21T06:02:00.000-05:002006-08-21T06:02:00.000-05:00Alanna, thanks for reminding me to get going on th...Alanna, thanks for reminding me to get going on this year's batch of roasted tomatoes. I freeze them and use them all winter to kick up pasta sauces, stews, and sometimes (in the privacy of my own kitchen!), I'll just eat them straight from the container.... I use Roma tomatoes, or whatever bounty I receive from generous friends' gardens. Cut tomatoes in half, place cut side up on a sheet pan. Sprinkle with chopped garlic and thyme from my herb garden. A bit of sea salt and fresh black pepper. A drizzle of really fruity extra-virgin olive oil. All into a 250°F oven for 2-3 hours, until they collapse. Then pack in containers with the oil and juices that have collected on the sheet pan, and freeze. Yum.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1155135958747377712006-08-09T10:05:00.000-05:002006-08-09T10:05:00.000-05:00Thanks again for doing all the research so the res...Thanks again for doing all the research so the rest of us can make these wonderful treats. I'm linking to you in my post today about the tomatoes I made.Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1149444952049672842006-06-04T13:15:00.000-05:002006-06-04T13:15:00.000-05:00Hi Alanna:It's Rand, Kalyn's brother. She just sen...Hi Alanna:<BR/>It's Rand, Kalyn's brother. She just sent me to your site (and Stephen cooks) for a little tutorial on "slow roasted tomatoes." Thanks for the very thorough post. I'm off to roast. They just look soooo good.randhttps://www.blogger.com/profile/04389857137351173084noreply@blogger.com