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
from Orangette
Ripe tomatoes, preferably Roma
Olive oil
Sea salt
Ground coriander
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.
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I love roasted tomatoes! I’ve been putting them on sandwiches, so much better than the raw tomatoes.
Sara, I’ve been eating them mostly in salads…they’re so tasty it *almost* seems like it’s September and I’ve picked them from my own garden!