04 February 2010

Slow Roasted Tomatoes, oh my!

This is one of my favorite things to make.  I discovered it on Sarah's Cucina Bella awhile ago, and have probably modified the recipe to my liking over the course of time.  I usually need to make these at least one Saturday afternoon a month.


extra virgin olive oil

balsamic vinegar 

salt (I like Kosher)

ground black pepper

dried basil

dried oregano

 tomatoes. roma or plum since they have less seedy mush internals.  do about 8-10. it feels overabundant, but remember that they shrink significantly when you cook them.

  • Preheat the oven to 225 degrees. 
  • Line baking/cookie sheet with foil.
  • Slice tomatoes into 1/4 inch slices and lay out on in columns.You can overlap them slightly to fit as many as possible, I find this also helps prevent burning.
  • Season with salt and pepper to your liking.
  • Drizzle with extra virgin olive oil, not too much...just enough for a touch of oil to hit each slice.
  • Season with basil and oregano.  About 2 tsp. each.  I just do a few pinches over the entire batch, enough to give it a slight coating.
  • Place in middle rack of 225 degree oven.  Cook for about 2.5 - 3 hours.  This varies widely on ovens and the thickness of your baking sheet.  I usually start monitoring the oven after 2 hours.  You'll want the near entirety of the tomato to be crinkled. This picture isn't the finished product, it's somewhere in the middle.  I forgot to take a picture of them at the end.
  • Remove from oven and let cool 15 minutes. 
  • Place tomatoes in a ziplock or snapware container and drizzle with balsamic vinegar.  Close container and shake to coat.  I usually like more balsamic than most recipes call for, start out conservative and add to taste.
  • Place in fridge to let the juices mingle & absorb until you are ready to eat! 
I am in love with these. They are delicious and pretty, they are also multifaceted.  They are good alone as a snack, they can also be found in my pasta, on pizza, grilled cheese sandwiches, but my favorite of all -- top some sliced ciabatta bread with pesto and fresh mozzarella and heap the tomatoes on top (extra yummy when they are cold).  Serve with red wine, if that's your thing (it's mine, I suggest House wine -- it pulls the flavor out sublimely.)  Sigh with pleasure and contentment over and over again.


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I guess you're just what I needed.

About Me

My photo
I guess you're just what I needed.