The end of tomato season is upon us and you want a very quick way to preserve the yummy summertime flavors into the winter. I have a way where you can without a lot of equipment, jars, pressure cookers, etc. Here in the Pacific Northwest at Thrasher Studios, we had a bumper crop of heirloom cherry & grape tomatoes. They aren’t the best candidates for salsa or sauce. But they are great in salads. But when you need to make them last longer, the best way is to make Roasted Tomato Bruschetta Topping. You just need an oven, a roasting pan, and some freezer bags or jars.
Here’s what else you’ll need:
4 cups of tomatoes, cut up (for cherry, as in the photo, I just cut in half)
2 to 4 cloves of garlic whole
A handful of fresh basil (whatever the garden will give up)
1/4 cup of extra virgin olive oil
Tblspn of Balsalmic vinegar
Salt & Pepper to taste
Heat the oven to 400° F.
Spray the roasting pan with cooking spray. Put the tomatoes, garlic, and basil into a large bowl. In a separate bowl, mix olive oil, balsamic vinegar, and salt and pepper to taste; mix well. Poor mixture over tomato mixture and coat evenly with oil mixture. Toss well-coated tomato mixture onto the roasting pan into one single layer. Roast in oven for at least 20 minutes, until the tomatoes flavor just bursts onto the pan.
You can spread hot onto bruschetta and eat right away. It smells so good it’s hard not to want to taste it. Heck, you’re the chef, you do what you want. I always have to have a taste.
After your taste test, if you want to preserve, allow to cool to room temperature and then put in a good thick, freezer bag, release all air and freeze flat. You can also put into a Ball Freezer container (my preference). When you’re ready to use, it thaws on the counter very quickly. You can broil for just a minute to heat, warm in the microwave or even in a sauce pan on the stove. The roasted flavor stays in the topping, regardless. Now who has some good Italian Farmer’s Bread and Parmesan Cheese?