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Slow Roasted Tomatoes
Photo by Michael Mees
When tomatoes are in season, it can be hard to eat them fast enough. This simple technique will improve their shelf life, and concentrate the best of their flavor.
Tomatoes. Olive oil. Salt.
Cut larger tomatoes into halves or quarters and place cut side up on a baking dish. Sprinkle lightly with salt. I use kosher salt because I like the large, airy flakes.
Place them in the oven at 200°F and roast for 1-8 hours, depending on the size of the tomato. Cherry tomatoes only need an hour or two; big tomatoes can roast for a whole 8 hours. For those large tomatoes, you can even put them in the oven before you go to sleep, and turn off the oven when you wake up and go to work.
The tomatoes shrivel to a gooey concentrate. Drizzle with olive oil and store in the refrigerator in a container for up to two weeks. Serve on bread, in salads and stews, or by just themselves. Add fresh basil leaves for a great flavor combination.
Touro University intern, Brittney Dautremont, conducting her first Health and Wellness workshop at the Vallejo People's Garden. The topic was "Cost-Benefit Analysis: Eating Healthy at Home versus Eating 'Cheap' Fast Food." Participants of the workshop said that the class was very informative and Brittney very knowledgeable. All said they would take her next Health and Wellness workshop, which will be Wednesday, August 17th from 10:30-11:30am.
A significant number of our neighbors live without ready access to fresh, healthy affordable food, putting them at risk for chronic health problems, including diabetes and obesity. Many individuals and organizations across the country are engaged in efforts to address this important issue, including the Vallejo People's Garden! Here we are doing our part at the Solano County Food Oasis giving out free and delicious samples of bruchetta, fresh produce, and wheatgrass!