Recipe

Slow Roasted Tomatoes

Photo by Michael Mees
When tomatoes are in season, it can be hard to eat them fast enough. This simple technique will improve their shelf life, and concentrate the best of their flavor.

Ingredients:

Tomatoes. Olive oil. Salt.

Cut larger tomatoes into halves or quarters and place cut side up on a baking dish. Sprinkle lightly with salt. I use kosher salt because I like the large, airy flakes.
Place them in the oven at 200°F and roast for 1-8 hours, depending on the size of the tomato. Cherry tomatoes only need an hour or two; big tomatoes can roast for a whole 8 hours. For those large tomatoes, you can even put them in the oven before you go to sleep, and turn off the oven when you wake up and go to work.
The tomatoes shrivel to a gooey concentrate. Drizzle with olive oil and store in the refrigerator in a container for up to two weeks. Serve on bread, in salads and stews, or by just themselves. Add fresh basil leaves for a great flavor combination.

Comments

  1. These roasted tomatoes are wonderful in the midest of a winter's gloom so I do up a bushel of them in late August when they are abundant at the market. I use a slightly lower temperature and a longer roasting time. Sometimes I add bits of garlic and dried basil to the oil. If you roast skin side up, the skin slides off relatively easily at the end of its oven sojourn. Rational Combi Ovens are the best choice for roast tomatoes & I always use the high-quality ovens for my recipes.

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