Last weekend, I posted about Daylight Savings and Tomato Canning. This week, my chef friend sent me a new recipe to preserve roasted tomatoes:
Sprinkle tomato halves with sugar and kosher salt and olive oil and roast in a slow oven 200' for a long time or even over night. Once they are dehydrated completely, layer them in clean jars or plastic container with olive oil on top to make a seal. Keep them in the fridge or in a really cool, dry place. When you go to use them, use a stainless steel utensil.
She is also the friend who taught me how to make puff pastry, so my plan will be to roast and preserve the tomatoes and then make them into little roasted tomato tarts in December. I love plan-ahead cooking!