Slow-Roasted Tomatoes

Ovendriedtomatoes
Tomatoes are in abundance this time of year, so it helps to have a variety of applications to enjoy them to the fullest. Caprese salads and similar raw tomato dishes, wonderful as they are, need to be balanced with some cooked options.

Even though it’s the height of the season, not every tomato is full flavored and juicy. Less-than-perfect specimens are ideal candidates for slow roasting, a simple technique that almost magically transforms tomatoes. The process gently dehydrates the flesh, giving it intense flavor, bold red color and velvety texture.

Peel, quarter and seed whole tomatoes, toss them with olive oil and a little salt, then roast them at 200 degrees for a couple of hours. The exact time will vary, depending on the size and ripeness of the tomatoes. They’ll shrink as they roast, but remove them just before they start to shrivel—you’re not looking to oven-dry them.

This technique works wonders on bland tomatoes out of season, but it’s a nice change of pace in season as well. Chop up the slow-roasted quarters and use them in ratatouille, mix them with onions, capers, and chopped grilled zucchini for a bruschetta topping or set them whole on toasted baguette slices with goat cheese or shaved Parmigiano-Reggiano for a tempting canapĂ©. Check out these other ways to work with the bumper crop of tomatoes.

COMMENTS

  1. les

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    February 23, 2011 at 1:18 pm
  2. Hamiltion

    Even though it’s the height of the season, not every tomato is full flavored and juicy. Less-than-perfect specimens are ideal candidates for slow roasting,

    February 22, 2011 at 1:34 am
  3. Sunshane

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    January 5, 2011 at 12:45 am
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    One species, Solanum lycopersicum, was transported to Mexico where it was grown and consumed by prehistoric humans. The exact date of domestication is not known.

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  5. Tim Cebula

    I love your jack-o-lantern idea, Joe. Your place is going to be THE spot for trick-or-treating.

    September 17, 2008 at 12:23 pm
  6. Joe

    There’s a down side to tomatoes, though: I ate five tomatoes for dinner this evening, but six more came ripe out in the garden. Usually by mid-September, I’ve gotten ahead of the curve, but this year the tomato vines may beat me. I may have very small, red jack-o-lanterns this Hallowe’en.

    September 16, 2008 at 6:15 pm
  7. Tim Cebula

    That’s the truth, Sara. I like your blog, by the way.

    September 13, 2008 at 7:07 pm
  8. Sara

    I love roasted tomatoes! Roasting them makes even the worst supermarket tomatoes edible.

    September 13, 2008 at 4:38 pm

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