Oven Blistered Tomatoes Recipe

Every gardener and farm share member are 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 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 to oven blister them. You do not need to peel or seed them—in fact, the seeds and skins caramelize, making these especially delicious. All it takes is about 30–40 minutes and you will be left with a smaller quantity  and a high-quality sweet, fresh and almost jam-like end product.

Ingredients:

• 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

Directions:

• Preheat oven to 350 degrees.
• Wash and dry tomatoes.
• Core and cut tomatoes if using whole fruit. 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 begins to caramelize. Use right away or let cool and freeze.

These are highly flavorful and very versatile. Put in a food processor with fresh basil and you will have one of the freshest 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!