Slow-Roasted Tomatoes

I love these things.  They start disappearing as soon as they come out of the oven.  Eat them as your veggie with dinner.  Toast/broil some bread, add Garlic Paste, these tomatoes, top with cheese and put them under the broiler for a quicky bruschetta type yummy.  Saute some pasta with olive oil and garlic and at the end throw some chopped up slow-roasted tomatoes in and cook till they’re just heated through.  Put them in a salad.  I mean, what can’t you do with these?

Slow-Roasted Tomatoes

from The Herbfarm Cookbook by Jerry Traunfeld

  • 2 pounds plum tomatoes (12 to 14)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons fresh English thyme leaves

Preheat the oven to 250 degrees F.  Cut the tomatoes lengthwise in half and remove the seeds by poking them out with your fingertip.  Toss the tomato halves with the oil, salt, sugar, and thyme in a bowl.  Spread them out cut side up on a baking sheet.  Bake the tomatoes until they are slightly browned on the edges, the skins have wrinkled, and they have the texture of a soft prune, 2 to 3 hours.  The baking time varies greatly depending on the ripeness and juiciness of the tomatoes.

MY NOTES

  • You can use Roma instead of plum tomatoes.  Anything meaty will do.
  • You don’t have to use your fingers to get the seeds out.  A knife or narrow spoon will do.  Just don’t get scrape happy.  And if the seeds are loose, sometimes you can just shake them out.
  • I like to put all the ingredients in a dish and microwave them for 40 seconds to a minute to heat the oil and help the flavors infuse before I even begin cutting up the tomatoes.
  • Though fresh is always best, 1 teaspoon of ground thyme will work instead of fresh.  (Winter sucks.)
  • I like to double the ingredients so I have something to drizzle into the tomato halves.  However, the tomatoes won’t shrivel as much unless you cook them longer.  I prefer them less shriveled.
  • A wide slotted spoon is great for tossing and putting the tomatoes onto the baking sheet.  They’re slippery little suckers when oiled!
All cut up!  I left these sit too long after bringing them home from the Farmer's Market and some had started to go bad.  AND there was a WORM in there helping himself!  So that's why there are pieces of tomatoes in there.

All cut up! I left these sit too long after bringing them home from the Farmer’s Market and some had started to go bad. AND there was a WORM in there helping himself! So that’s why there are pieces of tomatoes in there.

Heated and stirred a couple of times.  I whisk briskly to mix as I pour since the sugar doesn't like dissolving in oil.

Heated and stirred a couple of times. I whisk briskly to mix as I pour since the sugar doesn’t like dissolving in oil.

Ready for the oven!

Ready for the oven! Yeah, I used more tomatoes than the recipe called.  It’s not like they’ll go to waste!

Two hours later.  They are just starting to brown.  I like them better like this.  Another half hour would see them with distinct brown edges and much more shriveled.  The flavor would be even more concentrated.

Two hours later. They are just starting to brown. I like them better like this. Another half hour would see them with distinct brown edges and much more shriveled. The flavor would be even more concentrated.  Cook them how you like them!

So how long do you think these will last at your house? 🙂  ENJOY!

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3 responses to “Slow-Roasted Tomatoes

  1. All the tasty recipes are awesome.

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