There May Still Be Time — Slow-Roasted Tomatoes

Our farmer’s market still had great Roma tomatoes last weekend.  So I picked some up.  Ten pounds.  And I turned them into something magical – something that will last for a while and remind us of the authentic tastes of summer.  And you can have that taste without much trouble at all.  The tomatoes get halved, tossed with some olive oil, fresh herbs, salt and pepper. That’s it.  Let them hang out for a long while in a slow oven and they’ll be ready to put up.

These are great chopped as a main ingredient for bruschetta.  Use them roughly cut in a simple pasta with sliced olives.  Toss them in salads.  Lot’s of options here.  When they’re cool, I just put the tomatoes in jars and store them in the refrigerator.  They’ll keep about three months, although I can’t see them lasting that long.  Ten pounds of tomatoes were enough for eight pint jars.

Slow-Roasted Tomatoes

8 – 10 pounds Roma Tomatoes

Olive Oil

8 cloves garlic, thinly sliced

Salt and freshly ground black pepper

Fresh herbs (I use thyme and rosemary)

Preheat oven to 200°.  Slice tomatoes in half lengthwise.  In batches, toss the tomatoes with olive oil, salt, pepper, and herbs. Place in one layer on rimmed baking sheet lined with parchment.  Repeat with remaining tomatoes.  Top tomatoes with sliced garlic.  Place in oven and roast for 8 hours.  Tomatoes will be shriveled but still moist and a bit juicy.  Allow tomatoes to cool.  Place in jars and top with more olive oil.


T-fal Titanium Advanced Cookware Fry Pan

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