Roasted Tomato Puree

When you are fortunate to have an abundance of tomatoes, here is one strategy that leaves multiple options for winter meals.  We use paste tomatoes or San Marzanos.  They have much less water than slicing tomatoes.  Preheat oven to 275°.

To make Italian flavored roasted tomatoes:

Mix together in a large bowl:

• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 head of garlic-minced
• 1 tsp sea salt
• ½ tsp black pepper
• 3-4 lbs of paste tomatoes or San Marzanos,  cut in half-lengthwise--enough to fill 2 sheet trays in a regular size oven

Method

1. Toss all the ingredients together, coating all the tomatoes and pouring them directly onto 2 sheet trays.  I don’t waste foil or parchment paper to roast tomatoes.
2. Turn each half right side up so the moisture will evaporate and begin to caramelize the tomatoes.
3. Place in the preheated oven at 275° degrees.
4. Cook for 2o min with the convection fan on (if you have one)
5. Turn heat down to 225° and roast for another 90 minutes.
6. As the dark edges begin to appear rotate the trays top to bottom and front to back to avoid hot spots.
7. When they look gooey and have some caramelization, take them out of the oven and scoop them into a food processor.
8. Pulse until well blended. Check the flavor for salt and brightness.  They might need more salt, vinegar or sugar depending on the tomato.  You can blend in some fresh basil if available.
9. Cool in a bowl in the fridge.
10. Freeze in pint or quart containers for future meals.

To make roasted tomatoes with a cumin flavor profile

Good for Mexican or Indian food

In a large bowl mix:

• ½ cup red wine vinegar
• 2 Tbs ground cumin
• 1 head minced garlic
• ½ cup olive oil
• 1 tsp sea salt
• ½ tsp black pepper

1. Toss the cut tomatoes in this mixture and roast as directed above.
2. Blend in a food processor and check for salt. You could add a minced jalapeno at this point for heat. Cool in a bowl in the fridge.
3. Freeze in pint or quart containers.

When ready to use, defrost .

The Italian sauce can go directly on pasta. You might want to add more herbs and spices or a sauteed onion.  Taste and see if it needs it, depending on your palate.

The cumin flavored roasted tomatoes could easily be used to make a salsa. 

Add

• ½ onion minced
• ½ bunch of fresh cilantro-chopped
• 1-2 jalapenos -minced
• And a big bowl of chips

You will develop many ways to use these roasted tomatoes in quick meals by including their rich flavors that otherwise take quite a bit of time to develop.

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