Slow Roasted Tomatoes
I’ve never roasted tomatoes before. But after reading this post on Smitten Kitchen who could resist? Deb made we want to make roasted tomatoes over apple pie (because apples were the other ingredient I loaded up on at the Farmers Market last week!). No joke!
So I grabbed my knife and began slicing my tomatoes in half.
One at a time.
Truth be told I was a little stressed out before I began and decided to take a meditative approach to slicing my tomatoes. I pulled over my big wooden chopping board, grabbed my knife and sat at the island in my kitchen as I began to slice through each tomato.
I’m not so good at sitting down quietly and meditating in the corner for hours (or minutes) on end BUT I do enjoy me some active meditation (like slicing tomatoes or going for a hike). Am alone here? Am I the only one who can find peace and clarity while peeling beets or trimming an artichoke?
But I digress…
Once I had all my tomatoes sliced up, I laid them out on my parchment lined baking sheets, tossed in my garlic, and thyme, drizzled them with olive oil and then kissed them with some salt and pepper.
Then into the oven they went for three hours.
Three sexy, slow-roasted hours.
Hey that’s what Deb said to do, so that’s what I did!
And oh, my my…. were they worth the glorious time. They were sweet, tangy, succulent…. and did I even mention how great my kitchen smelled?!
Once you’ve got them cooked up you can use them in about 101 different ways.
I can’t stop myself from making a little goat cheese, garlic, and roasted tomato crostini!
But still, I am curious… how do YOU like to use your roasted tomatoes? Have any yummy ideas that I NEED to know?!
Slow Roasted Tomatoes
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
2 pints of cherry tomatoes
1 tbsp olive oil
1 head of garlic
A few sprigs of fresh thyme
Salt and pepper to taste
Pre heat oven to 225.
Line two rimmed baking sheets with parchment paper.
Slice tomatoes in half crosswise and lay out on baking sheets.
Separate, but do not peel, cloves of garlic and lay them out on the sheet as well.Drizzle tomatoes with the olive oil, toss on the sprigs of thyme and season with some salt and pepper.
Pop in the oven for three hours or until the tomatoes have wilted and dried out on the outside but are still al little juicy on the inside.
Nutrients for the entire recipe: Calories: 366; Total Fat: 13.5g; Saturated Fat: 1.8g; Cholesterol: 0mg; Carbohydrate: 55g; Dietary Fiber: 8g; Sugars: 24g; Protein: 8g