There is nothing more depressing than a tomato in the heart of winter. (Honestly, when it comes to tomatoes, I'm fully in the heirloom-tomatoes-only-at-the-height-of-summer camp.) However, sometimes you just need some tasty tomatoes when they aren't quite in season. (I'm looking at you tomato, basil, and mozzarella sandwich.) I recently borrowed Gwyneth Paltrow's 2011 cookbook, My Father's Daughter from the library, and I had to keep myself from earmarking nearly every single page. I decided to start with her recipe for slow-roasted tomatoes, and trust me, they don't disappoint. Though I think the tomatoes are perfect, D actually complained that they tasted "too tomatoey." (Personally, I don't think that's possible; the tomatoes' concentrated flavor was delicious to me.)
These tomatoes keep well for up to a week, so be sure to have a plan for how to use them before you get started (or just slow-roast only as many as you need). I found that these tomatoes worked quite well in a tomato, basil, and fresh mozzarella sandwich. A picture of my TBM sandwich appears below; if you're watching your carbs, simply serve the sandwich open-faced. (Or, when cut into small squares, the open-faced sandwich melts would make a rather tasty appetizer!)
Slow-Roasted Tomatoes (printer-friendly version)
8 vine-ripened tomatoes
fine sea salt
extra virgin olive oil
1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper and set aside.
2. Slice each tomato in half horizontally. Place each tomato half seed-side up on the prepped baking sheet. Sprinkle the tomatoes with sea salt and drizzle with olive oil. Lightly rub the olive oil into each tomato.
3. Roast the tomatoes in the oven for 3-5 hours, or until they are almost completely dried and are lightly caramelized on the edges.
4. The roasted tomatoes will keep in an airtight container for up to a week.
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