Tuesday, August 6, 2013

Slow-Roasted Tomatoes

This recipe comes from The Smitten Kitchen, my favorite recipe blog of all time (and, I'm sure you've noticed, a frequent source for my recipe thievery).  I haven't included any of Deb's photos because that's where I draw the thievery line, but please check out the original here -- so beautiful!  Of all the oven-drying/roasting recipes I've been able to find, this is the simplest and most elegant.  (Note that you could continue the roasting a little longer to get a truly dried tomato without the use of a food dehydrator.)

Colorful cherry and small Roma tomatoes


Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

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