This post is not so much about a recipe as it is about inspiration. Anyone can slow roast tomatoes, there’s really not too much art to the process. The question is what to do with those beauties once they come out of the oven. And the answer is that the possibilities are quite endless. Once you taste a slow-roasted tomato, you will want to put them on everything! I know this post seems better suited for August than November, but we still have gorgeous cherry tomatoes in Be’er Sheva. If you don’t, then at the very least I’m hoping this brings you a little sunshine. You can bookmark it for next summer.
Slow-roasting tomatoes really coaxes out their flavor. They end up sweet and concentrated, not entirely dissimilar from sun-dried tomatoes but so much better. I like to roast them alongside a few cloves of garlic, then store the tomatoes and soft garlic in a jar topped with olive oil in my fridge. Then out they come when you want a little something special on your salad, or to gussy up that grilled chicken. Here, just a few ideas of how to put them to good use.
- Make a lighter chicken Parmesan by topping grilled chicken with roasted tomatoes and fresh mozzarella and baking just until the cheese melts.
- Make cute hors d’oeuvres by alternating roasted tomatoes with bocconcini halves (small fresh mozzarella balls) on a toothpick.
- Make the ultimate grilled cheese sandwich by adding roasted tomatoes along with your favorite cheese.
- Or, how about a fancy BLT with roasted tomatoes instead of raw?
- Toss the roasted tomatoes in with any salad to make it extra special.
- Add the roasted tomatoes to any pasta dish, whether with tomato sauce, pesto, ricotta, or goat cheese.
- Make a tart with ricotta and slow roasted tomatoes layered on a pastry shell.
- Prepare crostini with brie (or pesto, or ricotta, or tapenade) and slow roasted tomatoes
- Add the roasted tomatoes to a quiche along with other vegetables.
- Serve on top of polenta for an elegant side or comforting lunch.
- 1 pound cherry tomatoes, halved (or any tomatoes)
- 6 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. Enjoy immediately or store in a jar in the refrigerator topped with olive oil.