Monday, October 20, 2014

Slow Roasted Tomatoes


Eight hours.  Eight hours!  That is how long it takes to slow roast these delicious plum tomatoes.  But, it's worth it!  Add some milk and cream and a drop of honey to a puree of these tomatoes and heat for a flavorful soup.  Or puree them to make a simple savory tomato sauce.  The best time to make this recipe is at the end of summer, when you can buy bushels of tomatoes for a song at the local farmer's market.


Slow Roasted Tomatoes
Recipe from Epicurious
Serves 6-8

4 pounds plum tomatoes, washed and halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Preheat oven to 200°F.  Line two shallow baking pans with aluminum foil.

In a large bowl, combine garlic, oil and tomatoes. Mix well to coat the tomatoes evenly, season with salt and pepper.  Arrange the tomatoes, cut sides up, on the baking pans. Roast for 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Let cool and puree for use in sauce or soup.

Note: roasted tomatoes keep in an airtight container, chilled, for 2 weeks.

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