For those long winter months without lover summer veggies like tomatoes (actually a fruit), try this recipe. Although canning seems like a long process, which it can be, using roasted tomatoes goes rather quickly as there is no blanching, peeling, etc. To correctly sterilise your jars, check the Le Parfait website.
Ingredients:
- 2,5 kg fresh organic tomatoes
- 1 head of garlic, peeled
- A mix of herbs and spices such as paprika, herbes de Provence, ground coriander or use my Yummy spice mix
- A little olive oil for the roasting dish and drizzling
Method:
Preheat the oven to 200°C.
Wash all the tomatoes and cut into quarters. Place the tomatoes in a lightly oiled roasting dish with the garlic cloves and spices. Lightly drizzle with the olive oil.
Place in the hot oven for 20 minutes, then lower the temperature to 160°C and allow to roast for about an hour.
Remove and place on a clean dish towel.
Once the tomatoes are done and whilst still hot, spoon them into the jars, closing tightly.
Sterilise the sealed jars with your preferred method, I usually use the oven and occasionally the steamer.
The jars will keep a few months in the pantry.
