Small-Batch Winter Thyme Roasted Tomatoes E.A.T #48

Canning, putting-up, or freezing doesn’t have to just be done in the summer when local, fresh produce is available. Often in the winter there are sales in supermarkets on good quality produce from around the world.

I am a fan of “small batch preserving” whether it is canning, freezing or pickling…..jams, marmalades, sauces….don’t have to be a grand production…but a soothing, easy and fun kitchen endeavor.

In my work as a food stylist I often run into great deals while shopping for photoshoots that I just cannot pass up. Such were these juicy grape tomatoes with the sweetest flavor ever. For the shoot I needed quite a few cartons and as often happens there were lots left over to make a few cans of this stunning and delicious thyme roasted tomato sauce.

Keep your eyes open while winter grocery shopping. Look out for email sales notices that offer price cuts for your favorite vegetables and fruits. Cold weather days, stuck inside? Good times for making a batch to eat, and one to save for later, using my easy-as-this recipe.

Olive oil, tomatoes, sea salt, freshly ground black pepper and lots of fresh thyme are all you need, although you may come up with some clever ideas to make this sauce even better?

Roasted until tomatoes start to split open and get a bit of charring then put into clean class jars poking with a long wooden spoon or skewer to release any air bubbles and break down the tomatoes even more to release juices, fresh thyme added to jars….lid on and freeze.

Winter  gorgeous!

One quart for dinner with pasta, one jar in the freezer for later, both fresh and tasty.

Small Batch Winter Thyme Roasted Tomatoes

Ingredients:

  • 4-6 pints grape or cherry tomatoes
  • good quality olive oil
  • sea salt and freshly ground black pepper
  • a large handful of fresh thyme, divided

Directions:

  1. Preheat oven to 425 degrees.
  2. Line baking sheets (one or two) with parchment paper.
  3. In a large bowl toss the tomatoes in a generous splash of olive oil, sea salt, black pepper and most of the thyme, saving some to add to the finished jars of tomatoes.  Spread tomatoes out on baking sheets in single layer.
  4. Roast tomatoes until skins start to pop and char. I like a lot of char, but do what you like. Remove from oven. Pull out any larger thyme stems and toss.
  5. Divide roasted tomatoes between jars. Use a long wooden spoon or skewer poke tomatoes down into jars to release any air bubbles and release more juices. Add fresh thyme leaves to each jar.
  6. If freezing then leave a 1 inch head at the top of the jar to allow for the contents to expand when they freeze. Let cool completely before putting in the freezer.
  7. This is a great sauce for pasta, or for adding to soups. Very good with roasted chicken as well.

http://www.teresablackburnfoodstyling