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Slow-Roasted Tomatoes

March 12, 2011

We devour roasted tomatoes at our house. Due to an unseasonable frost, their price has soared, but summer is on the way. I can’t wait for my favorite roadside vegetable stand to open because it means summer can’t be far behind. And summertime means beautiful heirloom cherry tomatoes and every other kind of tomato my heart desires will be available at a reasonable price.

Yes, tomatoes are delicious, but there are some other good reasons to include them in your diet. These little guys are loaded with lycopene, a carotenoid found in tomatoes that has been touted for its antioxidant and cancer-preventing properties. Lycopene has also been linked to prevention of heart disease. Tomatoes are loaded with vitamin C and they’re a good source of A and K and let’s not forget potassium and fiber. What are they deficient in? Can we all say it at the same time? Calories. Only 27 calories in one cup of cherry tomatoes.

It’s been a long and especially cold winter. Everyone is longing for fresh, homegrown vegetables and warm weather.  Remember this recipe when the price of tomatoes comes back to earth.

I found the following recipe at Rouxbe. They require a membership fee to view many of their videos, but the text recipes are free. This recipe uses plum tomatoes. They’re roasted for 4 to 6 hours at 250 degrees. Yum!

Slow-Roasted Tomatoes

by Dawn T in Rouxbe Videos

Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!

Total Time: 4 – 5 hrs Serves: 48

Ingredients

* 2 garlic cloves
* 6 tbsp extra virgin olive oil
* 1/2 tsp grey salt – can substitute with other sea salts
* 2 tsp herbes de provençe
* 1/2 tsp pepper
* 18 medium roma or campari tomatoes (24 small tomatoes)

Directions

Preheat the oven to 250° degrees Fahrenheit.

In a small bowl, crush the garlic, add the olive oil, grey salt, Herbes de Provence and pepper, then whisk together.

Cut the tomatoes in half, and arrange on a parchment lined bakig tray, cut side up.

Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink.

Bake the tomatoes between 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be.

Cool tomatoes before transferring them to a platter. These can be served right away or will keep in the refrigerator for weeks.

Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or grilled steak.

Slow-Roasted Tomatoes

Source: WHFoods: Tomatoes

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2 Comments leave one →
  1. March 12, 2011 4:22 pm

    Life is uncertain. Eat dessert first. ~Ernestine Ulmer

  2. March 12, 2011 5:20 pm

    I love eating roasted tomatoes by themselves or mixing them in timbale or other recipes. Thanks for posting this.

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