When you’ve got lots and lots of tomatoes in the garden and you’re looking for new ways to cook ‘em, here comes a slow roasted tomato recipe to the rescue.

tomatobowl

Making tomato sauce is certainly a great way to use up extra tomatoes. But I’ve recently become a fan of baking batches of these slow roasted tomatoes with garlic to freeze and enjoy in the months to come instead. Slow roasted tomatoes are extremely easy to make; they are also really delicious.

tomatoesinjar

The wonderful thing about this technique is that it intensely concentrates the tomatoes’ flavor. You can feel free to use homegrown tomatoes or the best store-bought heirlooms tomatoes you can find, but don’t feel you have to- the end result will be great even without the best tomatoes.

To make them, first you preheat oven to 400°F. Place tomatoes and garlic in a large roasting pan and sprinkle with salt and pepper. Drizzle the olive oil over the tomatoes and garlic and then sprinkle with the herbs. Bake for 30 minutes.

tomatoesinpan

Remove the pan from the oven. Carefully lift the skins off the tomatoes and discard (you don’t have to take the skins off the smaller tomatoes). Carefully pour the juices from the bottom of the pan into a bowl.

Reduce the oven temperature to 250°F and return the tomatoes to the oven. Once every hour, remove the roasting tomatoes and pour off the liquid that will continue to accumulate in the bottom of the pan (this makes a lovely broth on its own, or reserve it to use as part of the liquid in a soup, dressing, etc.)

Bake for 3-4 hours, until the tomatoes are well cooked but not too shriveled.

Recipe for Slow Roasted Tomatoes

Ingredients:

*10 large ripe tomatoes, stemmed, cored, and cut in half (I actually used a variety of tomatoes- some red and yellow ones of various sizes, plus some San Marzanos and about 4 cups of cherry tomatoes, all from my garden)
*peeled garlic cloves from 1 large head
*1/4 cup olive oil
*2 Tb. fresh basil, chopped
*1 Tb. fresh rosemary, leaves removed from the stem
*1 Tb. fresh parsley, chopped
*Coarse sea salt and fresh ground pepper

Directions:

1. Preheat oven to 400°F. Place tomatoes and garlic in a large roasting pan and sprinkle with salt and pepper. Drizzle the olive oil over the tomatoes and garlic and then sprinkle with the herbs. Bake for 30 minutes.

2. Remove the pan from the oven. Carefully lift the skins off the tomatoes and discard (you don't have to take the skins off the smaller tomatoes). Carefully pour the juices from the bottom of the pan into a bowl.

3. Reduce the oven temperature to 250°F and return the tomatoes to the oven. Once every hour, remove the roasting tomatoes and pour off the liquid that will continue to accumulate in the bottom of the pan (this makes a lovely broth on its own, or reserve it to use as part of the liquid in a soup, dressing, etc.)

4. Bake for 3-4 hours, until the tomatoes are well cooked but not too shriveled.

5. Slow roasted tomatoes will keep for about 1 week in the refrigerator. They are wonderful on pasta or rice or as a side dish with fish or meat. If you want to save them to enjoy when tomato season is over, you can freeze them for up to 6 months.

Adapted from Think Like a Chef.
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tomatoesdone

Slow roasted tomatoes will keep for about 1 week in the refrigerator. They are wonderful on pasta or rice or as a side dish with fish or meat. If you want to save them to enjoy when tomato season is over, you can freeze them for up to 6 months.

 

4 Comments

  1. 1

    Happy Holidays and a Fennel Frittata Recipe | Healthy Green Kitchen — December 25, 2009 @ 8:26 am

    [...] the tomatoes, I used defrosted slow roasted tomatoes that I made this summer with organic tomatoes from my garden. These tomatoes also have lots of [...]

  2. 2

    Kristin Rimkus — December 30, 2009 @ 8:59 am

    I took a cooking class a few months ago and the chef used slow roasted tomatoes. They were delicious. Thanks for the recipe, and Happy New Year!

  3. 3

    Roasted Tomato Risotto | Healthy Green Kitchen — March 14, 2010 @ 6:59 am

    [...] to eat up all the veggies I froze from my garden last year. So I defrosted my last container of these slow roasted organic tomatoes for my risotto, and it was [...]

  4. 4

    Homemade Puff Pastry | Healthy Green Kitchen — March 15, 2010 @ 9:56 am

    [...] I made pizza with slow roasted tomatoes, fresh mozzarella, and [...]

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