Posted by Jamie Oberdick on 09/20 at 09:03 AM
Even this late in the season, you probably still have tomatoes in your garden, and if you’re not a gardener, probably still see good-looking tomatoes at farmers markets. If you are a serious tomato-lover, you’ve turned them into sauce, whipped up some salsa, canned them, frozen them, made some sort of pasta, made tomato salad, etc. You may think, like I did, that you’ve tried just about every use for those wonderful globes of deliciousness. But, I can recommend one way to use tomatoes that is positively amazing and yes, a revelation of flavor—slow-roasting them.
When done, slow-roasted tomatoes look sort of nasty, like the sun-dried tomato’s ugly cousin. However, they more than make up for it with an intense tomato flavor that’s not unlike sun-dried tomatoes, minus the tough consistency. These tomatoes can be served as an appetizer with some sliced baguettes and romano cheese, run through a food processor to make an incredible sauce, or snacked on by their delicious selves.
Slow-roasting is also incredibly easy and only takes a few steps:
Step 1: Preheat oven to 275
Step 2: Take tomatoes, remove tops, and if they are plum or equivalent, slice in half LONGWAYS (as in, not across the tomato’s equator). If they are beefsteaks, slice roughly 1/2” thick (in this case, across their equator).
Step 3: Cover a cookie sheet with foil, then grease it with olive oil. Spraying it is a good way to do this. Then place tomatoes on a single layer, then spray tomatoes with olive oil (if you don’t want to use supermarket canned spray oil, you can purchase an oil sprayer at any kitchen store).
Step 4: Season how you like it. If you are freezing for later recipes, I recommend just sprinkling with sea salt. If you are serving immediately, coarsely chopped garlic, fresh ground black pepper, and sea salt are nice toppings. Really, slow-roasted tomatoes can stand on their own and don’t need any help.
Step 5: Roast for about two hours, then remove from oven. Serve immediately, refrigerate for up to three days, or freeze for later use.
Seriously…give this a try. They are quite tasty.
Author: Jamie Oberdick
Bio: Editor, Local Food Journey | Passionate about supporting local food in Central PA
Most recent entries
- Revisiting Republica’s March Release “Christiana Obey”
- Mack Wilds: Actor Turned Singer
- Iggy Azalea Releases New Club Banger “Leave It”
- 12 Songs for December
- Flashback to 1991: “How Can I Ease the Pain”
- Chris Brown Releases “X-Files” EP, Five New Songs Today
- Future’s New Music “Real and True” Video is Quite Odd
- Five Songs for November
- Langston’s Hughes’ Black Nativity Turned Film Set to Premiere Nov. 27th
- Blacklisted Me releases new ‘dark pop’ material
- Beiber’s New Single About Selena Gomez?
- My Top 10 Horror Film Themes
- On Repeat: 3 Songs I Can’t Stop Listening To
- Jhene Aiko to Release New EP & Album
- The Music of “Gravity”
- Stephen Smith
- Alexandra Voigt
- Chelsea Sweithelm
- Nathan Etter
- Charlee Redman
- Natalie Plumb
- John Hendrickson
- Michael Giannelli
- Carly Mallenbaum
- Ryan Chase
- Pat Baxter
- Marcus Correll
- Aaron Wynne
- Mike Hobson
- Samantha Hatfield
- Brian McFarland
- Lindsay Carolla
- Johnny Chadwick
- Devin Weakland
- Ryan Kappy
- Stephanie Williams
- Kayla Tooma
- Christopher Will
- David Porter Callanan
- Matt D'Ippolito
- Karen Marchuska
- Rachel Garman
- Brittany Barth
- Mike Moynahan
- Shamir Lee
- Brandon Vesely
- Jessica Gold