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[betsuni]

This message was self-deleted by its author (betsuni) on Thu Dec 11, 2025, 01:29 PM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[global1]

1. Roma Tomatoes Slow Roast Exceptionally.....

I'll halve about 3 lbs of Roma's. Place the halves in a big bowl. Add EVOO, minced garlic and Italian spices and mix thoroughly. Then I place them on a sided roasting pan and put them in a 200 degree oven overnight. I use these roasted tomatoes as a pasta sauce and a pizza sauce.

[Phentex]

2. the smell must be incredible!

I would probably awaken to find I had eaten my pillow

[japple]

3. We're starting to get a glut of tomatoes now and I'm going to try this. Do you

peel the tomatoes before roasting? Don't know if we have any Romas, but we planted San Marzano, so I'll try it with those.

[global1]

5. No - I Don't Peel Them....

I imagine you could peel them but I like them with the peels. San marzano's should roast up good. Just remember to use a cookie sheet with raised sides. Roma's don't have a lot of juice and are meatier. The san marzano's are juicy and though it will concentrate it will ooze. A flat cookie sheet will not contain the juice and it will get all over your oven. Let me know how they turn out. P.S. - season with some salt to taste.

[japple]

6. Great info. Thanks. Have you tried with other types? We have Mortgage

Lifters, Cherokee Purples and (I think) Celebrity. I guess those are better for canning, but we canned so many last year and I don't need that many. I could use for spaghetti sauce or make salsa, but our peppers haven't started to come in in large numbers yet.

[global1]

7. I Have A Small Garden....

I always get a high yield of Roma's - so that's why I work with them. Also - usually Roma's are nominally priced during the non-growing season.

All I can suggest to you is experiment with other varieties of tomatoes and see what works best for you. If you find a variety that turns out better - report back here as I'd like to try it.

One other thing I do after I roast the tomatoes - I'll pack some up in vacuum bags for use at a later date. It's a great treat to take out a bag in the cold of winter and have a summer tasting experience.

[japple]

4. Thanks for posting. Our tomatoes are starting to come in and within the next 2 weeks

we'll probably be looking for more ways to use them up! This sounds awesome AND easy.

[japple]

8. I tried this with a pan of black cherry tomatoes. Cut them in half, placed on pan cut

side up, sprinkled with EVOO, salt, pepper, tiny bit of dried Italian herbs. Put in 200 degree oven and started roasting. After 3 hrs., they were still too juicy, and we had to leave for a couple of hours, so we just left them in the oven until we got back. Of course we were later getting back than we'd planned and the tomatoes looked a bit like raisins, but they taste divine and we added them to our spaghetti last night. WOW! What a huge flavor concentration.

Next time, I'll use larger tomatoes and will try to do them when I'll be home all day. I am excited about the possibilities.

Thanks for posting this (and other literary food passages.)

[betsuni]

9. You've welcome.

And thank YOU for posting about your tomatoes! Today I'm going to a farmers market and can't wait to get my hands on good tomatoes.