This simple recipe for slow roasted tomatoes is all about time, and there is no substitute for the rich, flavorful and versatile reward for your patience. This is a great project for when you know someone will be home for several hours, and the pay-off is a fragrant and succulent condiment that can be used on pasta; as a sauce for grilled tofu, meats, fish or vegetables; as a filling for sandwiches or bruschetta; in salad dressings, dips, soups, omelettes or frittatas. While they are better fresh, slow roasted tomatoes can even be frozen (for up to 6 months in deep freeze), and keep for up to 2 weeks in the fridge.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours, 5 minutes
Ingredients:
- 4 pounds plum tomatoes, preferably Roma, cores removed and sliced in half lengthwise
- 4 cloves garlic, chopped fine
- 4 tablespoons chopped fresh thyme
- 3 tablespoons olive oil
- Sea salt and freshly ground pepper
Preparation:
Preheat oven to 250’
Gently toss together the tomatoes, garlic, thyme, olive oil, and a pinch of salt in a mixing bowl.
Arrange the tomatoes cut side up in a single layer on a sheet pan. The tomatoes can be crowded together since they shrink a lot during cooking.
Place the sheet pan in the center of the oven, and cook the tomatoes for 6-8 hours, or until they are shriveled but still moist.
Season the tomatoes with sea salt and pepper as desired, and store with their pan juices.
Makes about 4 cups
Copyright 2010 by Jen Hoy
Gently toss together the tomatoes, garlic, thyme, olive oil, and a pinch of salt in a mixing bowl.
Arrange the tomatoes cut side up in a single layer on a sheet pan. The tomatoes can be crowded together since they shrink a lot during cooking.
Place the sheet pan in the center of the oven, and cook the tomatoes for 6-8 hours, or until they are shriveled but still moist.
Season the tomatoes with sea salt and pepper as desired, and store with their pan juices.
Makes about 4 cups
Copyright 2010 by Jen Hoy
