September 18, 2010

Slow Roasted Tomatoes

A lot of bloggers have written about how to slow-roast tomatoes and raved about them each time. And it's true: slow roasting them caramelizes and intensifies the great summer tomato flavor. It's also wicked easy.

Cut them babies up and place them on a lined (foil or parchment paper) baking sheet. Drizzle them with olive oil, sprinkle with salt, pepper, and some fresh herbs. Bake in a 225 degree oven for about 3 hours.

The tomatoes are done when they, well, look like sun-dried tomatoes.

Let the tomatoes cool, and then, to store them, pack them in canning jars and cover with oil. Refrigerate them, and I'm sure they'll be good for a couple of months. I'm thinking of adding them to pasta dishes, of course, but also in salads, chopped with grilled meats and fish, and well, as a snack, because they're delicious!

Slow-Roasted Tomatoes Smitten Kitchen and Pinch My Salt

And I'll write about something other than tomatoes now, I promise!