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The Simple Pleasure of Slow-Roasted Tomatoes
Instead of another involved tomato recipe I am going to dial it back. The truth is, summer tomatoes are so ripe and flavorful on their own sometimes it seems counterproductive to mess with them. Who doesn’t love a slice of tomato with salt, or fresh tomato on toast with mayonnaise? My personal favorite simple tomato dish is slow-roasted tomatoes. Roasting tomato slices with a little bit of garlic on low heat for a few hours gives them exceptional flavor and texture. This process dries out the tomatoes, concentrating their juices so that they are sweeter and slightly caramelized. I like to use them as I would sun-dried tomatoes. I toss them in pasta, add them to sandwiches or layer them with mozzarella to make a great salad. Though, truth be told, I usually take my fork right to the pan and enjoy them just as they are.
Slow-Roasted Tomatoes
1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
Olive oil
Kosher salt
1. Heat oven to 250ºF. Line a 18×13 jelly roll pan with aluminum foil.
2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
4. Sprinkle a dash of salt over all the tomatoes and garlic.
5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
6. Serve with fresh mozzarella and basil, or however you like.
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5 Comments
[...] is the thing to do with tomatoes this year. (Kelsey can attest to this, having posted about them earlier this summer!) In Canada, tomatoes come into their own in September, weighing down the [...]
Roasting tomatoes | The Family Kitchen commented on Sep 30 10 at 10:01 am[...] didn’t I think of this?” I mean, it makes so much sense. I love tomato soups and I ADORE Slow-Roasted Tomatoes, so why not combine them? The first tomatoes of summer hit our farmer’s market this week [...]
Gwyneth Paltrow's Slow-Roasted Tomato Soup | Family Kitchen commented on Jul 06 11 at 11:20 amLiz the Chef commented on Aug 20 10 at 3:34 pmWhy have I never done this when I so love tomatoes? Stocking up at local Farmers’ Market later today. Thanks for the “push” in the form of a simple. lovely recipe.
Kelsey/TheNaptimeChef commented on Aug 20 10 at 8:48 pmLiz – you would LOVE this recipe! Enjoy the great tomato taste and have fun with it.
Betty Lou commented on Aug 22 10 at 12:13 amI just slow-roasted cherry tomatoes beyond the “still juicy” point to dry them out. Then I froze them and will use in pasta, chili, soups, etc. this winter. Even dried, they have quite a robust flavor!
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