Recipe: Roasted Tomatoesposted by Jeff Mullins on September 16, 2013
Roasted Tomatoes – Non-fat & low-salt
1-4 lbs. fresh tomatoes, halved
2-3 onions, peeled, trimmed and halved
2-4 cloves garlic, peeled and smashed
2-4 green, red, yellow and/or orange sweet peppers, trimmed, cored & halved
dash salt and several grinds of pepper
Proportions of vegetables can be adjusted to taste and can be multiplied for canning purposes
Preheat oven to 375 degrees while prepping the vegetables, or start grill.
Place prepared veggies in non-reactive oven-safe dishes (glass, ceramic, or stainless steel). If using oven, bake for 90 mins., stirring several times during cooking. There should be some charring of vegetables.
For grilling, dish should not be placed directly over coals or flames, but should be well above heat (such as on an upper rack) or to the side. Allow vegetables to grill for up to an hour, stirring every fifteen minutes, until there is some charring of vegetables. Use extreme caution when removing from grill – use of a cookie sheet or other metal tray is recommended to place dish on to carry safely after baking.
May be immediately pureed to use over pasta or other dishes. Or allow to cool in dish, then place in non-reactive storage container. Will keep in fridge for 3 – 4 days.
To freeze: When cool, place in freezer bags and freeze flat on cookie sheets (can be stacked in freezer more easily). Once thawed, puree and use as sauce, soup base or salsa (with fresh herbs).