Roasting Fiaschetto Tomatoes

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Roasted Fiaschetto Tomatoes

Ingredients

• Ripe tomatoes

• Olive oil

• Salt

• Ground coriander

Instructions - Heat the oven to 200° F. Wash the tomatoes, cut out the dry scarred spot from the stem with the tip of a paring knife, and halve the tomatoes lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves. Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. From here you may freeze them it can them. For canning: Pack your tomatoes in hot sterilized pint canning jars. Add 1/4 teaspoon of citric acid to each pint. Use a wooden spoon to release any air pockets. Make sure you leave 1/2 inch head space between the tomatoes and the rim of the jar. Wipe the rims of the jars so you have a clean surface to add your hot lids/rings. Process the jars in a boiling water bath for 40 minutes. We have our jars upside down for the night to help with the sealing process. #roastingtomatoes #fiaschettotomatoes #Fiaschetto #gardening #garden #canning #canningandpreserving #fyp #foodie #growyourownfood #tomatoes