Essential Slow-roasted Tomatoes
Ingredients
- 4 pounds ripe or nearly ripe tomatoes - about 30 plum tomatoes or 12 to 16 regular tomatoes
- Extra-virgin olive oil
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
Preheat the oven to 325 degrees. Slice plum tomatoes in half lengthwise through the stem; larger tomatoes should be quartered through the stem. In a medium bowl, toss the tomatoes with olive oil to coat. Arrange the tomatoes cut side up on a large baking sheet. Sprinkle with sugar, salt and pepper.
Roast the tomatoes 2 1/2 to 3 hours, until the tomatoes have lost most of their liquid and are just beginning to brown. They should look like dried apricots and hold their shape when moved. If some tomatoes are done before others, remove them with a spatula while you continue cooking the rest. Cool to room temperature.
To serve the tomatoes as an hors d'oeuvre or side dish, arrange in concentric circles on a round or oval platter. Drizzle with extra-virgin olive oil.
Store the tomatoes, covered, in the refrigerator up to 1 week, or up to 3 months in a plastic container in the freezer. Once refrigerated, the tomatoes will soften and lose their chewy exterior, though their flavor will be just as good.
Makes about 60 roasted tomato halves, 2 1/4 cups mashed or pureed.
---Slow-roasting is also a perfect antidote to the flavorless tomatoes that are widely available in supermarkets, especially in winter. It miraculously transforms them from insipid and woody into velvety ''intensely tomato'' tomatoes even in the dead of winter.
To roast tiny cherry, grape and egg tomatoes, use this method. Roast egg or grape tomatoes about 1 hour; cherry tomatoes about 1 1/2 hours.
Source: Cape Cod Online
Roast the tomatoes 2 1/2 to 3 hours, until the tomatoes have lost most of their liquid and are just beginning to brown. They should look like dried apricots and hold their shape when moved. If some tomatoes are done before others, remove them with a spatula while you continue cooking the rest. Cool to room temperature.
To serve the tomatoes as an hors d'oeuvre or side dish, arrange in concentric circles on a round or oval platter. Drizzle with extra-virgin olive oil.
Store the tomatoes, covered, in the refrigerator up to 1 week, or up to 3 months in a plastic container in the freezer. Once refrigerated, the tomatoes will soften and lose their chewy exterior, though their flavor will be just as good.
Makes about 60 roasted tomato halves, 2 1/4 cups mashed or pureed.
---Slow-roasting is also a perfect antidote to the flavorless tomatoes that are widely available in supermarkets, especially in winter. It miraculously transforms them from insipid and woody into velvety ''intensely tomato'' tomatoes even in the dead of winter.
To roast tiny cherry, grape and egg tomatoes, use this method. Roast egg or grape tomatoes about 1 hour; cherry tomatoes about 1 1/2 hours.
Source: Cape Cod Online
Recipe Info
Views
107
Date
September 17, 2006
Categories
Vegetables