What Else to do With Roma Tomatoes©
Posted: Monday, September 01, 2008
by Arlene Wright-Correll
http://www.learn-america.com
Our section of Roma tomatoes in our garden is really doing its thing this year. We are getting a lot of yield and we are able to share them with my brother who lives next door to us and does not keep a garden.
We did not plant many plants because we do not preserve a lot of tomatoes any more. When you get into your mid 70's the only thing we think about preserving is ourselves!
I did some research on tomatoes one time and discovered that some scientific tests proved that eating Roma or Plum tomatoes gave one a better chance of reducing prostate cancer and heart disease as opposed to eating grape tomatoes and other tomatoes though all 3 kinds of tomatoes had the same amount of amino acids.
I love Roma tomatoes (some times called plum tomatoes) best of all because their flesh is so dense and they are not particularly juicy hence they make great roasting tomatoes. I use them in just about everything including sandwiches.
Roasting Roma or plum tomatoes requires very little effort and one gets the intense, full flavor of these little red gems when you do it correctly.
I line one of my cookie sheets with parchment paper and I pour a little extra virgin olive oil on the parchment paper. I then take 1 pound of Roma/plum tomatoes, cut off the top, core out the center and cut them in half lengthwise. I gently squeeze them to drain out the juice and whatever seeds that are left. Next I place them face down on the oiled parchment and put the sheet into my pre-heated oven at 250°F and let them slowly roast for 2 hours or until they have shrunk in size and their skin is shriveled. Do not let them get brown or burned.
Remove them from the oven and use immediately or if you cannot then put them in a sealed container in your refrigerator for a later use.
These will make an incredible tasty addition to any pasta, cannellini beans, stews or soup. This recipe doubles well and will keep for about a week.
We did not plant many plants because we do not preserve a lot of tomatoes any more. When you get into your mid 70's the only thing we think about preserving is ourselves!
I love Roma tomatoes (some times called plum tomatoes) best of all because their flesh is so dense and they are not particularly juicy hence they make great roasting tomatoes. I use them in just about everything including sandwiches.
Roasting Roma or plum tomatoes requires very little effort and one gets the intense, full flavor of these little red gems when you do it correctly.
I line one of my cookie sheets with parchment paper and I pour a little extra virgin olive oil on the parchment paper. I then take 1 pound of Roma/plum tomatoes, cut off the top, core out the center and cut them in half lengthwise. I gently squeeze them to drain out the juice and whatever seeds that are left. Next I place them face down on the oiled parchment and put the sheet into my pre-heated oven at 250°F and let them slowly roast for 2 hours or until they have shrunk in size and their skin is shriveled. Do not let them get brown or burned.
Remove them from the oven and use immediately or if you cannot then put them in a sealed container in your refrigerator for a later use.
These will make an incredible tasty addition to any pasta, cannellini beans, stews or soup. This recipe doubles well and will keep for about a week.
"Tread the Earth Lightly" and in the meantime… May your day be filled with…
Peace, Light and Love,
Author's note: This article was originally written for GreenThumbArticles.com
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