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
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
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