Easy Slow Roasted Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: cherry or grape tomatoes, small cherry or grape tomatoes, are often sweeter with more concentrated flavor, but you can use any variety you prefer (full-bodied small to medium-sized variety such as plum or Campari) Just be sure to adjust the cooking time according to the tomato’s size and water content.
olive oil: a light drizzle keeps the tomatoes from drying out while roasting.
salt and pepper: to intensify the natural tomato flavor. You can add some fresh herbs if you’d like – thyme, along with garlic – but it’s truly not necessary.
Once cool, roasted tomatoes can be refrigerated in an airtight container for 2 to 3 days. If keeping longer, they can be frozen for 2 to 3 months. After freezing and thawing, roasted tomatoes are usually best for pureeing into soup or sauce.
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Directions: |
Directions:Preheat the oven to 300℉. Add your sliced tomatoes to a parchment paper lined sheet pan.
Drizzle with olive oil, season with salt and pepper, and bake for 2-3 hours, until the tomatoes are shriveled and jammy. The timing will vary depending on the size and variety of tomatoes.
Tent the tomatoes with aluminum foil while they cool to lock in even more moisture and flavor. |
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Personal
Notes: |
Personal
Notes: Incredibly sweet and intensely flavorful slow roasted tomatoes. A wonderfully tasty – and easy – method for transforming peak-season tomatoes (and even lackluster grocery store varieties) into a crave-worthy Summer condiment. Use them in soups, pastas, tomato sauce, on homemade pizza, tossed into salads, or on simple crostini. Grape and cherry tomatoes, as well as plum or campari all work well.
A long stint in a barely warm oven caramelizes the natural sugar in the tomatoes, teasing out additional layers of flavor and sweetness, until the tomatoes become wonderfully jammy and intensely flavorful, and something so much greater than just tomatoes, olive oil, and salt.
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