Make slow-roasted tomatoes and transform ordinary tomatoes into a flavorful condiment for pasta, pizza, sandwiches and more.
Slow-roasted tomatoes are sweet, silky little nuggets that add something special to just about anything you put them in or on. Keep a container on hand at all times, and your simplest meals will pop with flavor.
As the tomatoes take a warm, slow bath in olive oil, their natural sugars become concentrated. It’s the best way to turn out-of-season or simply “meh” tomatoes into tasty jewels.
Another bonus from making these tomatoes is that your kitchen will smell like an Italian grandma’s does on a Sunday afternoon — to me, that aroma means nourishment and comfort.
How to use slow-roasted tomatoes:
- Make a chunky pizza sauce/salsa: Roughly chop the tomatoes and mix with a dash of vinegar or fresh citrus juice, crushed garlic and some fresh chopped basil or cilantro.
- Puree the tomatoes in a blender to make an easy roasted tomato sauce.
- Layer the tomatoes on good bread with some fresh mozzarella, mayo and crisp bacon, then toast on a griddle.
- Add slow-roasted tomatoes to this roasted vegetable picnic sandwich.
- Toss them whole in salads or in pasta dishes, like this bucatini with Sicilian pesto.
slow-roasted tomatoes in olive oil
Yield 2 cups
Make sure to save the tasty oil along with the roasted tomatoes.
1 pound small tomatoes, such as cherry tomatoes or Campari
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
- Heat the oven to 275 degrees.
- Slice the tomatoes in half on the horizontal. Put them in a baking dish and pour over the olive oil. Add the salt and pepper and toss together gently.
- Roast 2 - 3 hours, until the tomatoes become shriveled, lightly caramelized and their juices have collected in the dish.
- Use right away, or cover and refrigerate up to a week.