Monday, August 24, 2009

Slow-Roasted Tomatoes

Sometimes I feel like summer is cruel. It is not a rational feeling, but rather a negative one that doesn't bask in the bounty but thinks of the future absences I'll face as the days shorten. In the moment, at Farmer's Markets, in the kitchen with my fruits of the earth, I do bask in the wonderful produce this season offers; secure that this season's goods will yield to new treasures (pears and apples I can hardly wait!) . Then I look over my photos, and see what has come and passed. These tomatoes are no longer here with me, rather they have been consumed. I smile, knowing that was their purpose.. but my smile would be even bigger if I had them with me now...

So today is a way you can stretch out your tomato supplies a little longer, while amping up the flavor, through a slow roast.

Directions are simple, ingredients minimal.

Tomatoes (Cherry, grape, and/or Roma)
Olive Oil
Unpeeled Garlic

Preheat oven to 200 degrees Fahrenheit.

Quarter or halve your tomatoes and spread out on a baking sheet lined with parchment paper. You should have some distance between your tomatoes. For my purposes, my tomatoes were closer together (they were used for a sauce). Drizzle with olive oil, a couple of cloves of garlic, and some fresh herbs (I used some thyme and oregano sprigs).

Place in the oven, and bake for about three hours. They should be shriveled, but still have a little bit of juiciness inside. Depending on the size of tomatoes, this could take more or less time. Let them cool, then pack them in a jar and cover them with olive oil.

These are good for salsas, pizza & sandwich toppings, stand alone snacks, hummus additions... They are just good. Period.