Whenever I see little tomatoes (grape or otherwise) on sale, I buy them -
and bake on low with EVOO and a little bit of salt.

Can they be frozen or, if not, how long might they be ok in the fridge? I
baked some yesterday.

e.

elaine > wrote:

>Whenever I see little tomatoes (grape or otherwise) on sale, I buy them -
>and bake on low with EVOO and a little bit of salt.
>
>Can they be frozen or, if not, how long might they be ok in the fridge? I
>baked some yesterday.

During peak tomato season we have frozen oven-roasted tomatos and
they keep fine through till the next season. No EVOO or salt though.

Steve

elaine wrote:
> Whenever I see little tomatoes (grape or otherwise) on sale, I buy them -
> and bake on low with EVOO and a little bit of salt.
>
> Can they be frozen or, if not, how long might they be ok in the fridge? I
> baked some yesterday.
>
> e.
>
>

If you dry them to the correct stage you can preserve them for months
and months but they don't need the oil. The oil can go rancid.

Melondy

Melondy wrote:


> elaine wrote:
> > Whenever I see little tomatoes (grape or otherwise) on sale, I buy them -
> > and bake on low with EVOO and a little bit of salt.
>
> > Can they be frozen or, if not, how long might they be ok in the fridge? I
> > baked some yesterday.
>
> > e.
>
> If you dry them to the correct stage you can preserve them for months
> and months but they don't need the oil. The oil can go rancid.
>


What is the process for doing this, nice Roma plum tomatoes are on
sale this week @ .69/lb and I just might try this...


--
Best
Greg

"Gregory Morrow" > wrote in message
oups.com...
> Melondy wrote:
>
>
>> elaine wrote:
>> > Whenever I see little tomatoes (grape or otherwise) on sale, I buy
>> > them -
>> > and bake on low with EVOO and a little bit of salt.
>>
>> > Can they be frozen or, if not, how long might they be ok in the fridge?
>> > I
>> > baked some yesterday.
>>
>> > e.
>>
>> If you dry them to the correct stage you can preserve them for months
>> and months but they don't need the oil. The oil can go rancid.
>>
>
>
> What is the process for doing this, nice Roma plum tomatoes are on
> sale this week @ .69/lb and I just might try this...

Low oven - 200 - 225 degrees for several hours. I usually do it overnight.
No oil though. That's where I messed up.

e.

Gregory Morrow wrote:
> Melondy wrote:
>
>
>> elaine wrote:
>>> Whenever I see little tomatoes (grape or otherwise) on sale, I buy them -
>>> and bake on low with EVOO and a little bit of salt.
>>> Can they be frozen or, if not, how long might they be ok in the fridge? I
>>> baked some yesterday.
>>> e.
>> If you dry them to the correct stage you can preserve them for months
>> and months but they don't need the oil. The oil can go rancid.
>>
>
>
> What is the process for doing this, nice Roma plum tomatoes are on
> sale this week @ .69/lb and I just might try this...
>
>
> --
> Best
> Greg
>
>
Slice your tomatoes lengthwise. Place them skin side up on racks or foil
punched with holes for air circulation. Place in 200° oven. Should take
9-12 hours. They should be leather hard but still flexible. Don't let
them get too hard and brittle. If they should get too hard you can turn
them into tomato powder. When your tomatoes are done, store in a ziplock
bag. They keep just about forever but the quality goes down after about
one year.

Melondy