RECIPE: REC: Slow-Roasted Tomatoes (from canned tomatoes...you won't believe how fantastic they were!)

RECIPE:
D

deb-in-mi

Well-known member
Made these last night...I couldn't get enough of them. They were fantastic!

SLOW ROASTED TOMATOES

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.

Active time: 10 min Start to finish: 1 1/2 hr

Servings: Makes 8 servings

1 tablespoon sugar

1/2 teaspoon kosher salt

1 (28-ounce) can Italian plum tomatoes in juice, drained

2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.

Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.

Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.

Cooks' note: Tomatoes can be roasted 2 days ahead and chilled, covered. Reheat in oven just until warm.

Source: Gourmet, January 2008

 
Deb, if you like this, I'll have to dig up Laurie Colwin's version. It's long roasted tomatoes, but

with garlic and onions (I think). Love it on toasted bread with some cheese on top.

 
I just served it as a side...

There was left overs. So I refrigerated them and now I'm just eating them as snacks.

To me this is up there with 'popcorn cauliflower'smileys/smile.gif

Deb

 
Laurie Colwin's No Name Tomato Concoction

Mar's Note: Apparently my mind is in need of more than just lycopene. The Colwin recipe I remembered isn't a recipe at all. Checking More Home Cooking she say simply to place several cans of drained plum tomatoes in a roasting pan, sprinkle on several cloves of garlic and drizzle with olive oil. Cook in moderate oven for a few hours, scrapping the bottom every half hour to stir up the brown bits. Season. I paraphrased, but Laurie's text wasn't any more specific.

What I did was take that and add lengthwise-slices of sweet onions to the mix, which caramelized (keep enough fat/moisture so it doesn't burn.)

At a Hungarian restaurant, we had a wonderful appetizer spread of tomato-y eggplant on crusty warm bread. Turns out it's basically the same recipe, just a different verse. Add a small, peeled, diced eggplant to the tomatoes, garlic, and onion. Cook for a few hours, smooshing down the big pieces. If it needs longer cooking, add a bit of water or broth if it gets too dry. Add paprika at seasoning. There is a name for this one, only I don't remember it. Perhaps if I took a crack pipe and mainlined some ginkgo biloba, I'd remember what it was.

Thumbprint tarts would be good filled with this, with a dab of goat cheese or bousin on top.

In its simplest form, for all of these variations, good crusty bread is a must. And wine. And some lovely music in the background. And a peaceful heart if it can be found.

 
we ate a Russian version of the eggplant/tomato mixture on rye bread---heavenly. called it ecrah

have no idea how to spell it, but I think it means eggplant yummies.

 
Ang, would you mind sharing. I have everything fresh and waiting. thank you.

Sharing the recipe, I mean.

 
no recipe per se, just passed down from grandma to mom etc

pretty much just like Marilyn's Colwin post, but with at least a whole onion added to roast and at least 2 eggplants, and then the end product was mashed with a fork or potato masher so it was still a bit chunky and Mom added a T or so of ketchup for just a bit of sweetness.(I put it in the food processor for a few pulses) We ate this cold or room temp on firm rye bread. It would be delicious on foccacia or crotini or in puffs like Marilyn suggested. I have added a T of balsamic vinegar to mine and it was also yummy. It's best to make it the day before---kinda like stew or chili that gets better the next day.

 
the eggplant makes this dish not very pretty---kinda greyish, so I have some chopped parsley on hand

to sprinkle on top.

 
Sunset Magazine had a long roasted tomato/onion/eggplant dish that was really tasty on toasted >>>

crusty bread. I can look it up if anone is interested. I masde it once and it was VERY good.

 
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