Wednesday, October 28, 2009

Spicy Slow Roasted Tomatoes

oh, drool....The smell of slow roasted tomatoes will draw the attention of your cute neighbors...well...they're not magic so, not really. But anyone with a good nose will at least be pleased with the aromatic effects of these tomatoes, not to mention the taste when they bite into one! You can use these with almost anything: a pannini, sandwiches, use as a side dish, an appetizer with sliced mozzarella, toast + slice a baguette and serve the tomatoes on top, use a blender and cut the tomatoes with a bit of red wine for a tomato sauce...the list is endless. I was so enamored with them that I ate most of them right off the pan, but hopefully others will show more reserve.

preheat your oven to 275 degrees. slice 12-15 tomatoes (plum tomatoes or the Campari tomatoes) in half lengthwise and de-seed them. place in large bowl.
Add 3 tablespoons GOOD virgin olive oil, 1 tablespoon GOOD balsamic vinegar, 1 tablespoon of sugar to help draw out the sweetness of the tomatoes, 1 tablespoon kosher salt and pepper to taste. I added about a teaspoon of dried thyme and red pepper flakes too to give the tomatoes a nice spicy flavor.

Roast them for 3 hours on a baking sheet....

slice some fresh basil and drizzle on top, add salt + pepper to your taste.

No comments:

Post a Comment