Got tomatoes? Every gardener and farm share member is familiar with having an abundance of tomatoes as summer wraps up. One can only make so much salsa. Plus, if you’ve ever tried boiling, skinning and canning tomatoes you might find it is steamy, time-consuming work for a watery end product. But if you want to make the most of your ripe tomatoes, try this extremely easy recipe for oven blistered tomatoes. You do not need to peel or seed the tomatoes—in fact, the tomato’s seeds and skins caramelize, making these tomatoes especially delicious. All it takes is about 30–40 minutes and you will be left with a smaller quantity of tomatoes and a high-quality sweet, fresh and almost jam-like end product.
- 6 – 8 ripe small to medium tomatoes. Core and cut into 1.5”–2” cubes (or use 2 pints of cherry tomatoes)
- 4 whole cloves of garlic
- 1 tbsp. olive oil or avocado oil for tossing
- 1 big pinch of sea salt
- Preheat oven to 350 degrees.
- Wash and dry tomatoes.
- Core and cut tomatoes if using whole tomatoes. If using cherry tomatoes just wash, dry and leave whole.
- Place the peeled garlic cloves and tomatoes on a rimmed baking sheet ensuring the tomato cubes lay on the pan and not on top of each other.
- Sprinkle with oil and sea salt and toss (you can use your hands or two spoons).
- Place in oven and bake for 30 minutes or until the liquid in the tomatoes begins to caramelize. Use right away or let cool and freeze.
These blistered tomatoes are highly flavorful and very versatile. Put tomatoes in a food processor with fresh basil and you will have one of the freshest tomato sauces you have ever had. Or, once blistered and cooled, place them in a container and freeze until needed for chili this winter.
Some additional ideas:
- Serve cooled, coarsely chopped blistered tomatoes over goat cheese for a zesty bruschetta
- Serve over hummus for a homemade appetizer
- Use as the base for a minestrone soup
Look for more ideas coming up from us at Nourish!