I’m just going to join the masses and extol the awesomeness of slow roasted tomatoes.
I’ve been making slow roasted tomatoes all summer long, and I put in almost everything; salads, pasta, soups, salsa, sandwiches…
That’s what I’ve been doing with my juicy tomatoes from the farmers’ market, it’s so simple yet so much more.
Roasting tomatoes, slowly at a low temperature intensifies the flavour of the tomatoes.
Sweet and savoury, it adds a rich and robust flavour to any dish it’s added to.
Frankly, they’re better than sun-dried tomatoes, I’m working on even more recipes to try them in, I’m thinking it’ll be awesome in a pesto.
Slow Roasted Tomatoes
(From Smitten Kitchen)
- Roma tomatoes
- Whole gloves of garlic
- Olive oil
- Herbs (such as rosemary, thyme, oregano or coriander)
- Salt and pepper (optional)
- Preheat over to 225 degrees F.
- Cut tomatoes lengthwise in quarters
- Arrange on parchment lined baking sheets with cloves of garlic
- Drizzle with enough olive oil to make the tomatoes glisten
- Sprinkle the herbs on the tomatoes
- Add salt and pepper, if using
- Bake tomatoes for about three hours until tomatoes are shrivelled and dry but still a little juicy
- Use right away, or store covered in olive oil and keep in the fridge