08/22/2026
Think like a chef and plan ahead! Here’s a simple way to preserve summer’s best tomatoes. If you make enough, you’ll be eating a taste of summer on a gloomy January day. No canning required! Try it out and let us know what you think!
Tips for picking the best tomatoes
1. Shop at one of Alchemist’s certified Farmers Markets (tag them here)
2.Tomatoes that are heavy for their size are ripe and juicy.
3. Don’t be afraid of “ugly” tomatoes. Funny shapes and different colors can be the most delicious, but avoid cracked or overly soft fruit. When in doubt, ask the farmers!
RECIPE
Ingredients:
- 2.5-10 lbs of tomatoes. I usually do 7 or 8 lbs at a time.
- Sea Salt
- Extra virgin olive oil
Instructions:
- Line baking sheets with parchment paper and arrange tomatoes cut side up. Sprinkle generously with sea salt. Brush with lots of extra virgin olive oil.
- Roast in 250º F oven for 2-5 hours depending on the size of the tomatoes and desired doneness. Rotate the baking sheets every hour or so for even cooking and caramelizing.
- Once cool enough to handle, pack into clean mason jars and cover with olive oil. Will keep in the fridge for two weeks or in the freezer for at least six months (if you don’t eat them all by October).
