Thursday, October 11, 2012

slow roasted tomatoes.

There is something to be said about "slow and low".  It's a technique that produces the world's best BBQ but it can also be used for other things, like these tomatoes which are like vegetable candy.  I've discussed many times the merits of roasting, but cooking vegetables (like tomatoes) for hours at time at a low temperature produces something equally amazing.  The flavor gets super concentrated resulting in a tomato that has such a bold tomato taste it's like nothing you've ever had.  Now is the time to make these - the temperature is cool so it's not annoying to have the oven on for a couple of hours and we are at the tale end of tomato season so this will allow you to hoard them in your fridge for a little.  I love scattering these in a frittata or scrambled eggs, loading them up on a sandwich, using them as a pizza topping, or just eating them plain as the beautiful tomato candy they are. 

Slow Roasted Tomatoes

You can add all sorts of herbs to this if you choose - rosemary, basil, etc., but I have to say I find it unnecessary. This is when simple really is best. 

2 Pints cherry tomatoes or other small heirloom tomatoes, halved
1 teaspoon salt
½ teaspoon ground pepper
Olive oil

Preheat your oven to 225 degrees.  Place your tomatoes on a parchment lined baking sheet, cut size up.  Sprinkle with salt and pepper and the drizzle with olive oil (not a  lot you just want everyone to have a subtle coat). 

Bake the tomatoes in the oven.  Begin checking them after 2 hours (but they will probably take closer to 2 hours 45 minutes depending on the size of your tomatoes).  The tomatoes should be shriveled like a raisin with almost all the liquid evaporated from them but there should still be a little bit of liquid.  If you want to store them, place them in a container in the fridge with a little olive oil over them. Try to refrain from eating them all immediately (but no one will blame you if you do.)    

No comments:

Post a Comment