Monday, August 8, 2011

Slow-roasted Tomatoes

One of summers greatest pleasures, at least in my book, are vine-ripe tomatoes. Our little garden has been plentiful and I've been having fun adding tomatoes to everything.
Here's a recipe for slow-roasted tomatoes that makes summer's sweet treat even sweeter.

- Tomatoes {any kind, ripe but not overly so, still firm}
- Garlic
- Olive Oil
- Rosemary
- Salt and pepper

Preheat oven to the lowest setting you have {ours was 200 degrees}. Cut tomatoes lengthwise and discard seeds. Slice into desired size, keeping in mind that they will shrink in size significantly. Spread tomatoes on baking sheets with a few whole cloves of garlic, a few sprigs of rosemary, and then toss with olive oil, salt and pepper as desired.

Bake trays of tomatoes in the oven for about 6 hours or until they are a deep red and are chewy.
**note: yes, I am advocating turning your oven on in the middle of summer. yes, I was very skeptical of this myself. however, at it's lowest temperature, the oven didn't seem bothersome or promote a drop on our AC. This cooking method does make the entire house smell incredible!!

Ideas for slow-roasted tomatoes:
- I put mine in a bell jar with the roasted garlic and used for the next week
- add to pastas, salads, pizzas
- in a BLT sandwich, like the recipe I blogged about here
- layer with goats cheese and slices of baguette
- want more click here

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