Last of the season tomato roast. Pictured are a collection of San Marzano, Black Krim, Amish Paste, Evil Olive, Ceylon, and a few cherry varieties.
Since these are late season (some of which were brought inside to ripen) they lack sweetness and acidity. I marinated them in a mixture of olive oil, salt, pepper, sugar and lemon juice. The sugar and the lemon are to bring the flavor back in line with ripe tomatoes. I roasted them at 385 F for as long as it took for them to start to caramelize.
They will be frozen then used in soups, sauces or added to any dish needing cooked tomatoes.
by SidneySilver