This recipe is super simple and completely delicious. It takes a long time to roast the tomatoes, but your patience will be rewarded with some delicious, sweet tomatoes. The flavor gets so rich – it’s almost like a sun-dried tomato but nice and warm and plump. These are good straight out of the oven, or even drizzled with a little balsamic vinegar. In the magazine, it talks about pureeing them into a sauce, too. I’ll definitely try that out sometime, but since I only made half a batch, I’ll just stick to eating these straight up. Wow.
Aromatic Slow-Roasted Tomatoes
Cooking Light December 2009
Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.
Yield: 8 servings (serving size: 2 tomato halves)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 pounds plum tomatoes, halved lengthwise (about 16 medium)
1. Preheat oven to 200°.
2. Combine first 7 ingredients in a large bowl, tossing gently to coat. Arrange tomatoes, cut side up, on a baking sheet coated with cooking spray. Roast at 200° for 7 1/2 hours.
Fat: 2.2g (sat 0.3g,mono 1.3g,poly 0.4g)
MacGourmet Rating: 5 Stars