Slow Roasted Tomatoes


Over the last week, I harvested over a pound of beautiful tomatoes, and I want to preserve  some of them for use later in the week.  Ignoring the stifling summer heat, I turned on my oven and roasted my tomatoes for close to 2 hours.  I was rewarded for my long, hot and sweaty wait with the sweetest, and arguably, the most intense tomato flavor I have ever tasted.  The slow roasting method really brought out the sweetness of the tomatoes, giving them a slightly caramelized, candy-like flavor.  Imagine how good it would be to squeeze the roasted garlic on a piece of crusty bread with a spoonful of roasted tomatoes garnished with sprigs of thyme.  Yummy!

Sl0w-Roasted Tomatoes
Slow Roasted Tomatoes

Ingredients:
1 pint vine-ripened cherry tomatoes (or your favorite variety)
4 or 5 whole garlic cloves
Extra virgin olive oil
Salt and black pepper, to taste
Red pepper flakes, to taste
Fresh herbs like thyme, rosemary, parsley, or oregano (optional)

Method:
Heat oven to 225 degrees F.

Rinse tomatoes, remove the stem and cut in half.  If using larger tomatoes, core and cut into quarters.  Place in a single layer in a roasting pan along with the whole cloves of garlic.  Drizzle generously with extra virgin olive oil.  Season with salt, pepper, and red pepper flakes.

Roast tomatoes slowly for 1-1/2 to 2 hours.  Roasting time will vary depending on the size of tomatoes. Halfway through the roasting time, sprinkle the fresh herbs on top of the tomatoes.  Remove from oven when tomatoes have lightly crisped edges.  Let cool and transfer to airtight container. Roasted tomatoes will keep in the refrigerator for a few days.

Note: Brush remaining garlic-infused olive oil left on the sheet pan on sliced baguettes to make crostini or mix with balsamic vinegar and use as a dip for crusty bread.

© Daisy’s WorldAll rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

Advertisements

5 thoughts on “Slow Roasted Tomatoes

  1. Pingback: polenta tart with goat cheese and slow roasted tomatoes « daisy's world

  2. These are delicious but may I warn others that 2 hours was a lot longer than was needed. Took me a couple of attempts to get right, just make sure you keep an eye on them continually!

  3. Thanks for visiting, Lizzy! I am making more slow roasted tomatoes this weekend this my tomato plants still think it is the middle of July. I will be putting these tomatoes over some soft polenta. Great idea!

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s