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Friday, 30 October 2009

Roasted Plum Tomatoes with Garlic, Basil and Chillies

tomatoes, garlic, basil and chillies 5954 R

I'm getting a bit fed up with our tomatoes taking over the kitchen, but the end is in sight!
The freezer is my friend during the winter months and slow roasting the tomatoes before freezing them is one way of making sure they don't go to waste. It's like taking a little bit of summer out of the freezer every time you use a few.
I've perked them up with some red chillies (surprise, surprise) just to give bit of heat.

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Roasted Plum Tomatoes with Garlic, Basil and Chillies

Not really a recipe, but a way to preserve the taste of summer for a little longer.

Tomatoes
Handful of basil leaves, cut into strips
1-5 chilli peppers, sliced or chopped finely
Olive oil for drizzling
Salt and pepper
4-5 garlic cloves, crushed

Line a large baking sheet with non-stick foil.
Slice tomatoes lengthways into 4 and place in a single layer on the foil.
Top with the strips of basil and chopped chilli.
Drizzle the olive oil over, sprinkle with salt and pepper, then roast in a low oven for a couple of hours. About 15 minutes before the end of the cooking time, add the crushed garlic to the tomatoes.
When cool, freeze on the tray, and then when frozen, peel off the tomatoes and pop into a freezer bag or container and place back into the freezer for later use.

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Other roasted tomato recipes you may like:
Roasted Tomatoes with Basil and Balsamic Vinegar
Puttanesca Tomatoes


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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.

18 comments:

KennyT said...

How lovely! You make good food all the time!

Bellini Valli said...

These would be wonderful to pull out of the freezer whenever the urge strikes.

Joy said...

O Yum Yum Yum. Won't you enjoy these all through the winter!

Chow and Chatter said...

oh wow great combo

Patricia said...

I think roasting tomatoes is my favourite way to fix them...it really increases the depth of the flavour, and with garlic...yea!!!!

Deeba @Passionate About Baking said...

Great way to hang on to summer Nic. Beautiful flavours. Love the way slow roasting and garlic & basil add to the oomph! Love the surprise; can see your love for chili in here too!

Grace said...

roasted tomatoes is just about ready to overtake sun-dried tomatoes as my favorite preparation. lovely use of basil, garlic, and peppers here--i'm sure they all add so much to an already marvelous creation!

C said...

Lovely pictures, as always! I've started slow roasting tomatoes this year and it makes the house smell gorgeous while you're doing it!

nipitinthebud said...

I'm sitting on the green eyed monster looking at your lovely tomatoes. I lost all of mine this year to blight, boo ;o( This is what I had planned for the glut I hoped to be dealing with (sigh, memories of the summer of 2006 and jars full of roasted toms in oil)

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Sophie said...

What a versatile & tasty recipe!!

It is great to make & you can use in in everything!

Yummie!

Laura @ Hungry and Frozen said...

Those tomatoes - gorgeous! Love that colour. This sounds simple but beautiful...Would be nice to know that they're stashed in the freezer to add to a dish.

Marysol said...

Lucky you, Nic.
My homegrown tomatoes are a thing of the past. And roasting pink, store-bought tomatoes is futile.
Sadly, for me, there's a heck of a long wait until summer.

outsideoslo said...

Those look wonderful, and you'll be happy you took the time to roast them when you pull them out of the freezer in the winter!

Your photos are beautiful.

aforkfulofspaghetti said...

Mmmm... roasted tomatoes... mmmm... Like you say, a great way to keep 'em coming through the winter months.

WizzyTheStick said...

A glut of tomatoes can never be a bad thing:-) Lucky you. Did you grow these yourself?

Nicisme said...

Thank for all the lovely comments everyone!

WizzyTheStick - yes, the tomatoes were home-grown.

Jeanne said...

I love this idea - I have roasted tomatoes and bottled them in oil, but never thought to freeze them en masse - thanks for the inspiration.