We are enjoying a slight break in the temperature and humidity so I’m in the kitchen this morning. I’m trying out a new recipe (for me) from the Tasting Table website, slow-roasted tomatoes with garlic and herbs. They are definitely slow roasted, 1 hour at 275 degrees and then 2-3 more hours at 175 degrees. The smell was heavenly!
5 pounds of tomatoes, halved; 2 Tbsp sherry vinegar; 1/4 cup olive oil; 1 head of garlic with cloves peeled and slightly smashed; 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper; 5 sprigs of thyme, 1 sprig of rosemary. Toss all the ingredients in a large bowl using your hands. Arrange tomatoes on a parchment paper lined rimmed cooking sheet. Place garlic and herbs around tomatoes and discard the remaining marinade. Roast at 275 degrees for 1 hour, turn the baking sheet, lower the oven temperature to 175 degrees and continue roasting for 2-3 hours until skin cracks and the tomatoes are soft. Cool on pan in oven. Remove skins from tomatoes and put in a 1 quart jar, cover with extra virgin olive oil. Refrigerate and use within 2 weeks. Use in pizza, soups and stews, sauces, pasta, etc. P.S. I’m putting a little bag in the freezer to see how that works…allowing me to use these in the winter too!!
Here they are after the first hour in the oven. Below I have put them in clean jars..I used 2 wide-mouth pint jars…filled with olive oil and into the frig they go! Can’t wait to use them tonight with some pasta…hmmm…maybe homemade and some fresh basil and Parmesan. I suppose a glass of red wine is fitting too!
Try this when your tomatoes are ready to harvest!