August 25, 2009

Slow Roasting Tomatoes

Slow roasted tomatoes fresh out of the oven
Fresh tomatoes topped with thyme and olive oil ready for roasting

Finally my garden is producing lots of tomatoes, but almost more than we can eat. A couple of years ago I read an article in Fine Cooking Magazine on how to slow roast tomatoes. Slow roasting caramelizes the tomatoes and gives them a rich, concentrated flavor that is a delicious addition to almost any dish. If you don’t have a garden full of this summer crop then consider making a trip to your local farmer’s market and stocking up. Come November when you are enjoying roasted tomato pasta you will be glad you made the effort.

The process is simple – cut the tomatoes in half horizontally (stem side up) and place them, cut side up, on a rimmed baking sheet lined with parchment paper. If you don’t have parchment on hand then line the pan with foil and coat with olive oil or cooking spray. Sprinkle fresh thyme, rosemary, or oregano over the tomatoes and drizzle with about 2 tablespoons of balsamic vinegar. Sprinkle with a pinch of kosher salt and sugar over each half and top with thinly sliced garlic cloves. Drizzle with about 1/4 cup olive oil and roast them in a 325°F oven for about 2 1/2 – 3 hours until the tomatoes turn a rich, brownish-red color.

The tomatoes will easily keep for a few months in the freezer. I generally freeze about 6 to 8 per zip top freezer bag or if you are using tupperware just separate each layer with parchment paper. This makes it easier to pull out just a few for one dish versus having to thaw out all the tomatoes at once.

There are tons of ways to use the flavorful gems so here are a few of my suggestions…

Roasted Tomato Pasta – toss freshly cooked pasta with tomatoes, olive oil, and a touch of pasta water. Add basil and fresh mozzarella and a little cracked pepper.

Roasted Tomato Bruschetta – Top toasted baguette slices with warmed roasted tomatoes, fresh basil, and Parmesan curls for an easy appetizer.

Topping for roasted meats and fish – take a few tomatoes and add some capers, chopped kalamata olives, olive oil, and a touch of balsamic vinegar. I love serving this with a nice steak, lamb, roasted fish, or chicken.

Roasted Tomato Salad – Serve a few tomatoes with arugula tossed with a simple vinaigrette and some crumbled goat cheese.

Pizza – Top your favorite homemade pizza for a nice, rich flavor