When you cook ingredients for the week, you can use them in various ways. Then, making delicious meals is quick and easy. Tomatoes are a versatile ingredient in countless dishes, and one way to elevate their flavor to new heights is through slow roasting. Slow-roasting tomatoes not only intensifies their natural sweetness but also creates a rich and concentrated taste that is truly irresistible. I will show you the simple art of slow-roasting tomatoes in this recipe and explore the incredible flavor it unlocks.
Slow-roasting tomatoes is a simple yet transformative technique that involves cooking the tomatoes at a low temperature for an extended period. This slow and gentle cooking process allows the tomatoes to slowly release their moisture, intensifying their taste and creating a caramelized exterior. As the tomatoes slowly roast, their natural sugars concentrate, resulting in a deep and complex flavor profile that is tangy and sweet. The result is a burst of incredible flavor that can elevate any dish. Slow-roasted tomatoes can add depth and complexity to pasta sauces, soups, sandwiches, and salads.
Tomatoes- cherry, grape, Roma, or on the vine. Any kind will do.
Olive oil
Sea salt
Organic raw sugar
If using cherry or grape tomatoes, leave them whole. If using a larger variety of tomatoes, cut them in half or quarters, depending on the size and your preference.
Place the tomatoes on a cookie sheet and drizzle them with olive oil- just enough to give them a thin coating.
Sprinkle with sea salt and a tiny bit of sugar. I estimate I use about a 1/2 teaspoon of sugar for one pound or so of tomatoes. You can skip the sugar, but depending on the type and flavor of the tomatoes, they can turn out to be a bit too tart after being cooked, so adding a small pinch of sugar cuts the acidity of the tomato and creates a rich caramelized flavor.
Toss the tomatoes to coat them with olive oil, salt, and sugar. I use my hands to toss them while they are on the cookie sheet.
Roast the tomatoes at 250 degrees Fahrenheit for about two to two and a half hours. Check on them after two hours to determine if they are done. The result should be caramelized and roasted but not browned.
Store them in an air-tight container for up to two weeks.
This is a fabulous ingredient to cook while you are at home on the weekend. The tomatoes take less than 10 minutes to prepare, and the oven does all the work while you do something else.
You can experiment with adding additional ingredients to the tomatoes while roasting, such as fresh minced garlic or fresh thyme.
Serving Ideas:
As a first course
Wish fresh basil for an apéritif or appetizer- serve with toothpicks
Tossed with pasta or puréed for pasta sauce.
In salads
As a side or garnish
On bruschettas
On homemade pizza
Add them to almost any of your favorite dishes for an additional layer of flavor.
If you love tomatoes, savor the end of tomato season with the following ideas.
Baked Tomatoes with Scamorza or Mozzarella
Tomato Salad with Seasoned Goat Cheese
