Slow-Roasted Tomatoes (Karen NorCal)

luisa_calif

Well-known member
Slow-Roasted Tomatoes.........Awesome!

4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Preheat oven to 200°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season with salt and pepper and roast in oven 6 to 8 hours

(tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

These will keep in an airtight container, chilled 2 weeks. Bring to room temp. before using.

The cook also stated that after cooking for 6 hours they were great served on crusty bread with a little olive oil or as a side dish. To toss in pasta they prefered a more intense flavor and let roast for 2 more hours.

This is a welcome relief from canning all those tomatoes or using sun-dried. This may not be something you can hold on to for months but for folks short on time, this 15 minute prep. time is a welcome treat.

My notes: I used plum and regular small tomatoes from my garden. The plum cooked down more and had a more intense flavor but all were super tasty. I also added fresh rosemary and some tarragon from my garden. I am serving some tossed with my fresh green beans tonight.

From Gourmet, Sept. issue.
 
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