I stumbled across this recipe last week. I’ve always loved roasted tomatoes, and I’ve frequently taken advantage of roasting to make various varieties of tomato soup in the winter; the roasting process makes even a winter tomato not just palatable, but quite tasty.
Roasting tomatoes at a high temperature tends to render them a pile of mush, so I was quite intrigued by the concept of slow-roasting at a very low temperature. The results are quite spectacular; all of the sweetness you’d expect is there, but they still hold their shape beautifully, enabling you to conduct endless experiments with them. I can tell you already that you’ll enjoy them in panini, salads, on burgers, or simply a plateful as breakfast.
Having just planted my garden this weekend (with my mom’s help), I’m gleefully awaiting the fruits of my tomato plants. And yes, this year we planted a Roma tomato plant, with this recipe in mind.
Molly’s Slow-Roasted Tomatoes
Ripe tomatoes, preferably Roma
Preheat the oven to 200 degrees F.
Wash the tomatoes, cut off the stem end, and halve them lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place skin side down on a large baking sheet and sprinkle with sea salt and just a little ground coriander.
Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator.