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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.
Veggie Rx s a partnership between TUCOM and Vallejo People's Garden which aims to increase access to fresh fruits and vegetables to the many Vallejo residents living in food deserts. Through volunteering and community outreach projects, we aim to not only provide food to those in need, but to provide recipes and information on the importance of healthy eating.
We would love to have your support , so come out and see what we are all about! Check out our schedule below. Hope to see you at the Vallejo People's Garden!