Oven Roasted Tomatoes

I did it. I officially registered for my very first Chicago Food Swap in August! I am beyond excited, but nervous about what I want to bring. Being the competitive person I am, I obviously want bring something that is out of this world. So let the brainstorming begin…any thoughts?

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While I don’t usually roast tomatoes until the end of the summer to preserve these tasty gems in order to enjoy year-round, the idea of adding their delicious concentrated sweetness to summertime burgers and pizzas got me roasting prematurely.

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Like any good food blogger, I’ve been making efforts to improve my food photography over the years. I blogged about roasted tomatoes back in 2010 and thought I would pull a photo from from the post just for fun. On the left are my roasted tomatoes from 2010 in what appears to be a very photogenic Tupperware container…  Back then I used an ancient point-and-shoot camera which I bought in 2004 and used for so long that eventually every cell phone was being manufactured with a better camera than what I was working with. A couple years ago, Will bought a Canon Rebel Digital SLR and I eventually retired my old point-and-shit camera to the garbage.

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At first I was rather intimidated by the DSLR. I had taken photography classes through college with my SLR 35mm camera, but the digital version had way more bells and whistles than what I was used to. With the help of a few good resources, including Plate to Pixel, written by Helene Dujardin of Tartlette, I slowly learned a thing or two and now can’t imagine ever going back.

I still have lots to learn and improve upon in my food photography journey, but I certainly feel like I’m moving in the right direction!

Comments

  1. How do you store/keep these after roasting? And for how long?

  2. I let them cool on my counter and then keep them in a jar in the refrigerator for up to a week. Some people will store them soaked in olive oil, but I prefer not to. You can also freeze them in a container or zip-tight bag for up to 6 months!

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