A Sarcastic Appetite


Slow Roasted Tomatoes
November 11, 2011, 8:00 am
Filed under: Uncategorized

This is not the time for tomatoes, I realize. That time passed a long time ago, along with Daylight Savings and shorts. You wouldn’t think it, given the weather we’ve had the last few days, but let me assure you: it’s true.

That being said, I swear there is still room for these babies. I took a bag of “late season” sad little specimen and after three hours they were transformed. It’s a long time to hang in the oven, I know, but it’s worth it. They taste like tomatoes on steroids, such a clean and pure flavor it almost tastes fake. Reminds me of how my younger brother prefers the fake Kraft mozzarella that comes in slices in the deli aisle – because the added flavor makes it taste “more” like mozzarella. Alice Water disciples everywhere probably just seized up. But I get what he means, every time I eat these tomatoes! That’s a ringing endorsement, right?

Save them for a Sunday when you’ve got time, and serve them as a side with a stovetop dish. Like that Mustard Chicken we always make. Oh, and wine.

 

Slow-Roasted Tomatoes

One quick Google search will reveal there are myriad ways to cook them. I riffed off Smitten Kitchen’s version.

 

A bunch of tomatoes, however many you want – plum or cherry (I used plum)

Olive oil

Salt

Pepper

A few unpeeled garlic cloves

 

Preheat oven to 225°. Brush a large rimmed baking sheet with olive oil, about 1-2 Tbsp., or line with parchment paper. Halve the tomatoes, no need to core, and toss in a bowl with a generous drizzle of olive oil. Season with salt and pepper, then lay on the baking sheet, cut side up. Scatter the garlic around. Bake for about 3 1/2 hours (about 3 if you’re using cherry tomatoes). Serve.

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