This could very well go into the Simplicity Files, could not be any easier to prepare. They are scrumptious, it is amazing how a few hours in a low oven can concentrate flavors, and with this method, the texture is not harsh like in so many examples of bottled sun-dried tomatoes.
First you need to start with the most gorgeous Roma tomatoes you can find…
Then, slice them in half, and remove the seeds. You don’t want them in there, it will make the tomatoes very watery and it will take a lot longer to dry. To help speed things up – even though this is a slow recipe by definition – you can let the tomatoes rest over a double layer of paper towels, cut side down for an hour or so. It is not mandatory, you can definitely omit this step.
Now, place them in a bowl and drizzle some olive oil, season with salt, pepper, and Herbes de Provence. Lay them on a roasting pan covered with parchment paper and stick them in a 200 F oven. Some recipes call for a drizzle of balsamic, but I prefer to leave that out, the flavor of the tomato comes through with no distractions.
Walk away for a few hours. After 3 hours you can start checking back to see when they reach the consistency you like. Mine actually took 5 hours to get there, but it’s a very nice culinary project to tackle on a Sunday.
They are ready when they are ready…
You can nibble on them, but I advise against it. If you start, you might find yourself staring at an empty bowl. Much better to put them to use in all sorts of recipes.
A departure on Caprese salad, in which Phil paired them with mozzarella cheese, olives, and a basil dressing….
Remember our Brunch Burger? There they are, a few slices of slow-roasted tomatoes underneath the turkey patty.
and they pair well with avocados! Just lay half a tomato inside it, and a squeeze of lemon juice…. Simple, and so delicious!
Another tasty idea: make tomato rice… Just saute a couple of slow-roasted tomatoes until they threaten to melt in the olive oil, add rice, cook a little longer, add the water and in less than 20 minutes you have a very flavorful side dish. We still have amazing tomatoes for sale at the grocery store, so I already made two huge batches, and see a third one in the near future.
ONE YEAR AGO: Spicy Cotija and Black Olive Sourdough
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THREE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats
FOUR YEARS AGO: PCR and a Dance in the Mind Field
FIVE YEARS AGO: October 16: World Bread Day
SIX YEARS AGO: The US Listeria Outbreak 2011
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EIGHT YEARS AGO: October 16 is World Bread Day