I am a huge fan of vegetables. And I think it’s because I go out of my way to make them taste delicious. I respond when people say “I hate vegetables” with “well, how are you preparing them?”…steamed broccoli doesn’t do it for me either.
For example, in this recipe you take ordinary tomatoes (even tasteless out of season ones) and roast them low and slow. The result is that they magically turn into the most mouth-watering tomato you can imagine. Seriously, they are bursting with flavor.
I like using the smallest tomatoes I can find…either cherry or grape. Romas would work well too.
When I have these in my fridge they find their way into salads, sandwiches, omelets…or I just eat them plain…by the handful. They would make a fabulous pizza topping or be a nice addition to any pasta dish. Or try them in my chicken feta tabbouleh.
Slow-Roasted Tomatoes
adapted from Dorie and Deb
1 pint cherry (or grape) tomatoes
Pinch of salt (kosher or sea salt for me)
Pinch of freshly ground pepper
2 teaspoons extra-virgin olive oil
Center a rack in the oven and preheat the oven to 250 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Cut the tomatoes in half and add them to a mixing bowl. Toss tomatoes with salt, pepper, and oil. Place them cut-side up on the lined baking sheet.
Roast the tomatoes for about 3 hours. When they’re done, the tomatoes will be shriveled and a little dry looking, but when pressed gently they will still be a juicy. Don’t overcook them though!
Use immediately or cool them on the baking sheet and store in an air tight container in the refrigerator.
* sometimes I add Italian seasoning in addition to the salt, pepper, and oil
* you might as well double the recipe! use two baking sheets to prevent overcrowding the pan
By Blair Buras
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