slow-roasted tomatoes
I am sometimes certain that I wait all year for tomato season, you know, the way a more normal person might be excited for the Giants to get back to the field or eagerly anticipate whatever sleek and minimal trinket Apple has coming out this fall. But for me, it’s just tomatoes. I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don’t even try to bring me a cream cheese-schmeared bagel without a thin slice of tomato on it. Alex did once and let’s just say, it didn’t go over well. Poor Alex.
I love tomatoes so much that I even occasionally take part in the blasphemy that is “sun-dried tomatoes,” most of which are about as dried out in the sun as I am this week–unfortunately not the case for either of us. But lets talk about what sun-dried tomatoes aspired to be before their dreams were co-opted by food packagers and evil-minded chemists: tomatoes roasted slowly at a low temperature.
If you’ve never made slow-roasted tomatoes before, prepare to have your mind blown because they’ve got very little to do with the aforementioned packaged variety in all of the best ways: they’re so flavorful that you might think you think someone snuck into your oven and doused them in both vinegar and salt, even if you did neither. They also have just the right level of moisture, dry on the outside with some juiciness left within–no rehydrating needed here. They can transform even those freakily perfect supermarket grape tomatoes into heaven on a plate, but if you manage to get your hands on the real deal from a greenmarket, well, I hope you’re sitting down when you pop the first one in your mouth.
And what to do with them? Namely, anything. Dorie Greenspan uses hers as a pasta picker-upper, or stores them in the fridge covered in olive oil, laying them over chicken, salmon, tuna or mixed vegetables. Heidi at 101 Cookbooks puts them in salsa. And I put them… in my mouth. Or mix them with white beans or slivers of basil. Or in my mouth. Or in salad. But mostly in my mouth.
One year ago: Oh look, I was gushing over the exact same thing. I’m so predictable.
Slow Roasted Tomatoes
I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment in any noticeable or annoying way.
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Or you can put them in your wonderful recipe for Pearl Couscous with Olives and Roasted Tomatoes. I made it again this past weekend (second time in as many weeks) to bring to a picnic where it was such a big hit that someone practically licked the bowl clean.
I can’t get over how even tasteless grape tomatoes can be transformed into something this good!
Why do we include the unpeeled garlic?
You know, the most amazing thing about living in where I’m moving to (YAY) is its proximity to so many lovely things, like the Union Square market for example. And to show my mom just what a wonder this market is, we’ll go over there early on Saturday morning (unpacking - what’s that?) and purchase the loveliest tomatoes we can find and slow roast them to give the apartment that homey, live-in smell. I can’t think of anything better to celebrate my new home!
I’ve been reading about these tomatoes for a year now, and it’s probably about time I tried them for myself. My only concern is that I’ve already been buying what feels like large quantities of tomatoes on the weekends and finishing them within a day or two… I might have to make a special tomato-only greenmarket trip to make sure I buy enough to roast and also to satisfy my constant raw-tomato cravings! :)
ugh. Way to rub salt in my wounds. I was halfway through making these today, AFTER which I was going to make that beautiful cake you posted the other day (in cupcake form) and my oven up and died. Seriously…everytime I cook something, you post a recipe for it hours later. Do you have cameras in my house?
Can we also use this method with slices of bigger, not-mutant tomatoes? I’m thinking of the lovely garden tomatoes that will soon be hawked on every roadside here in WV. And I know that my mother in law will give me more than I can use before they go bad/make into sauce.
And, how long do they stay good in the fridge under oil?
I can’t wait to do this - and I’m glad you included garlic! I love taking those cloves, popping out the roasted goodness, and spreading it on bread. Better than butter. I can’t believe I just said that.
You can also leave them spread out on the baking sheet and stick them in the freezer for an hour (so that they don’t clump together) before sticking them in ziploc bags and freezing them for the long term. I do this every summer so that I can have some tomato-y goodness in the wintertime.
Between me and my mom. we are nearly overrun with grape and cherry tomatoes this time of year. This is a fab solution!
And I’m with you when it comes to tomato on bagels with cream cheese. I toss on some thinly sliced (like see-through) onion before the salt and pepper. Heaven.
I love fresh summer tomatoes so much - and don’t have a garden so never overrun with them - that it’s hard for me to do anything but eat them straight… love the pictures.
I forgot to add that you can peel the cloves of garlic when you’re done–they’ll be wonderful and sweet–and store them in the container with the tomatoes.
They’ll keep in the fridge under oil for a couple weeks.
You can use large tomatoes, but I’d still encourage you to just halve them. You want the juices to all roast together inside a “cup”-like shape of skin. If they can run out the bottom, they won’t get as nicely muddled together.
what’s the difference if you peeled the garlic before roasting?
these photos are beee-eautiful and are making this fellow tomato lover drool.
If you grow cherry or grape tomatoes, you can also (or instead) grow currant-sized varieties, like Spoon. Like cherry, currant are insanely productive, but you can hold a bunch of them in a spoon (hence the variety name). I mention them because they are fantastic when dried, just crazy amounts of flavor, and don’t take as long to dry.
Fellow tomato lover! I can’t even eat store bought tomatoes, and when I do get my hands on some delicious garden grown ones I can’t bear to do anything with them except gobble them up raw, with a bit of salt. Someday hopefully I will be over run with them and I will follow your lead.
Oven-dried tomatoes are so delicious. We used to make them at work all the time for use in a salad dressing and the smell was so divine. My number one way to eat tomatoes is fresh, sprinkled with a little bit of salt and pepper.
Yummmm….I see Rose Levy Beranbaum’s (the bread bible) Pizza Margherita with oven-dried cherry tomatoes in my future…cooked on the grill, of course!
I love roasted tomatoes. I also have to agree with the garlic on bread…mmmmm Bruschetta…
Anyway…might have to use up the surplus of tomatoes that I got from the local organic farm. YUM!
I’m ashamed to say, I’m experiencing a bit of ‘MATER ENVEY. Oh My!
these look amazing.. :) and incredible pictures too!
Your tomatoes look beautiful! I don’t even know where to find such good looking tomatoes…I feel like the ones from our grocery store wouldn’t look that pretty!
I will be over run with tomatoes in about two weks so this recipe could have not come at a better time! Not to mention cherry tomatoes are usually over flowing, giving them to neighbors, relatives, friends, leaving them on door steps and running! Thanks for sharing!
MMM, I think a solar oven would be perfect for this task. Wouldn’t heat up the house in the middle of the summer. I’ve been trying to get DH to build one for me. I usually just grill my tomatoes and them use them. I have actually dried tomatoes in the sun a couple years ago, they were delicious! You just have to do it under screen so bugs don’t get in.
ung (no. 12), keeping the skins on the garlic allows the garlic to roast/steam–by keeping the moisture inside the gralic it stays tender and has no bitter taste which can happen when roasted unpeeled.
even though I agree with the wonders of fresh tomatoes with a dash of salt, this is the best way (imo) to put up tomoatoes for the winter, and have that summer-wonderful taste in the dead of winter. Deb knows of what she speaks–there are nothing like the bottled sun-dried tomatoes–these are the essence of summer, just concentrated.
I’ll usually wait til late September, here in NYC, when toms are cheap and plentiful, and it feels nice to have the oven on…I put mine through a food mill and then pack into an ice cube tray, freeze, and then bag. I defrost and use in all the ways that Deb mentions. But Deb, these look AMAZING. Gorgeous photos.
love it. I’ve never done this treatment on tomatoes but after reading this I’m sold!
Oookay…so those freakishly perfect grocery store grape tomatoes I just purchased are now going into the oven instead of on top of the salads that I was planning to make to go with the *double* batch of your buttermilk dressing that I just made!
When the July 15 2nd-planting date (Austin) came around we’d already had over 20 100+ degree days. Now we’re past 40 days over 100. Sad times for anything, including tomatoes, that have to live outside.
These look great! Thanks for posting this, I have tomatoes growing in my garden that are almost ready and I’m going to need lots of tomato recipes! : )
That looks like a slice of heaven! I LOVE TOMATOS! All kinds. Oh I am so turning my oven on and I am so slow roasting some tomatos…this weekend!
Thank you!
Great method. I’m definitely freaked out by the little supermarket tomatoes, so this eases the creepy factor. And I put mine on puff pastry squares with fontina cheese and pesto. But I’ll have to try the “in my mouth” idea next time.
Delish. I’ve heard your own oven-dried tomatoes are heavenly, and I’m willing to give it a try.
The bagel with tomato is my favorite breakfast! Sometimes I go crazy and use goat cheese.
At the end of last summer, I babbled on and on to anyone who would listen about the wonderful slow roasted tomatoes I made following directions from Kalyn’s Kitchen, and links from her site. Only those were roasted for 12 hours! I tossed small, halved homegrown plum tomatoes with olive oil and a few dried herbs, then slow roasted for 8-12 hours at 200-250 until a bit shriveled, but still succulent. The skins easily slipped off, leaving nothing but a juicy burst of the essence of tomato. Perfect to top a slice of slightly toasted sourdough smeared with goat cheese and maybe a spot of pesto — in fact that’s exactly what my 16 year old son requested for his birthday dinner in January (they froze fairly well, but not as good as freshly made). Here in western New York we’re still waiting for tomatoes to ripen, and I’m so ready for them.
You know, there are worse vices out there. Thank God yours is a bunch of tomatoes! I will definitely have to try this. I’m not a fan of jarred sun-dried tomatoes. Thanks for the recipe/method.
~Cat
Add me to the tomato fanatics fan club. Back in the mid-90s, very first website was exclusively about tomatoes… ah, memories! And I’ve been meaning to try roasting ‘em for ages. I just need to be able to keep myself from devouring them raw first…
Okay, so I realize that I’m a freak of nature, but I have never liked tomatoes. However! This summer I’ve been working my taste buds and I’m getting there. I really want to like them…really. And my mom has been growing beautiful cherry tomatoes and heirlooms, so I’m determined to like them. This recipe will help—I’m going to do it ASAP.
I made these a week ago! from a bucket of ?big cherry tomatoes (or small real ones - golf-ball sized) i bought at the farmers’ market. They were so amazing I ate about a quarter of them before I got them into the oil and the fridge and wasn’t even ashamed. Chop up and toss with pasta…toss into simmered fresh shell beans… eat with fingers in front of open refrigerator when no one is looking… oh yeah.
Oven roasted tomatoes make the best sauce in the world. Pizza, pasta, lasagna, anything made with it will taste so good you will be amazed. So worth the effort and time and money for locally grown vine ripened tomatoes.
I *also* look forward to tomatoes all year, and I am soooo doing this. Yum, YUM.
I roast my tomatoes on 450! My garden is full of 4 kinds and I can’t wait to start the process. They’re just coming on! Come visit me a little later - YUM :)
Great site you have!
Gosh….I got tomatoes last weekend from the farmer’s market.BEFORE I could pull out a tray and throw them in the oven..THEY WERE GONE…somehow I managed to find a more than few ways to consume tomatoes in a matter of minutes..thats why they say “Necessity is the mother of invention”..necessity being here…:):):)
Love tomatoes and cream cheese on a bagel too, with a slice or two of thinly sliced red onion. Mmm, pure pleasure.
These photos are so incredibly gorgeous! I share your tomato-love; if only the season could last just a bit longer … but then, we appreciate it ever more so for its brevity.
These are just so incredibly gorgeous. Slow-roasted tomatoes are one of life’s simple, great pleasures.
mmmm, my mouth is watering just looking at these. I’m going to have to try them with plain pasta, olive oil and a little bit of chilli!
I love making slow roasted tomatoes - and just like you popping them in my mouth is the purest (and best) way to enjoy them. However, I make a mean pesto with them too! YUM!
You’re a lifesaver. I’m in a somewhat wintry part of Australia for work, and my partner keeps sending me pictures of the gorgeous heirloom tomatoes that are coming out of our backyard … I just sent him this recipe. :)
brilliant. and just as the tomatoes are growing on our plants in the garden and there’s no way i can eat them all on my own. thank you!
I’ve never made sundried tomatoes but I can’t seem to leave the farmers’ market without pounds of tomatoes. Then I get home and wonder how I’m going to eat all of those before they go bad. This sounds like a great way to use the ones that don’t make their way into a BLT.
These look great. When I was working at a restaurant a while back we made something similar by leaving them in the big professional ovens overnight…the pilot light was enough heat to dry them out perfectly by morning.
Oooh, they look both gorgeous and delicious! I get super excited about apple season, so I understand your tomato love.
Dang, girl, you really know how to get to me! Forced me to make a tomato sandwich for breakfast, and all I had on hand were two little Campari tomatoes left over from a series of salads! Usually when finishing off a tomato sandwich I have to go back and make a second, but that will entail a trip to the grocery store in the pouring rain. OK, I’m crazy. Off I go. Hope they have a lot!
Out of the ball park once again! I don’t know about anyone else, but I have a list of outrageous recipes from your site that I’m salivating to try. When this first appeared in Gourmet the suggested time was close to six hours. I couldn’t squeeze out a six hour block of time that my wife was scheduled to be out of the house. There was no way that I could attempt to either justify nor explain why I was running the oven for that length of time, and still save my marriage. As it is, I’m under a restraining order not to buy and/or bring into the kitchen one more appliance or cooking tool. This is why this is soooooo great! I can now attempt this recipe with existing cookware - if I can manage the new abbreviated and more realistic cooking time ! Thanx - you have saved my marriage & allowed me my OCD cooking urge !
Gene
PS Has anyone tried the slow rasted Gourmet recipe using canned plum tomatoes? ( January 2008)
Now, you KNOW I love tomatoes:). I wish I could pop some of those photos right in my mouth!
God, why won’t my freaking tomatoes ripen faster so that I can do all these wonderful things? I had one that finally, finally got red the other day, and it was the best tomato ever - the color was just ridiculous. And I have yellow tomatoes - they make me smile.
Immediately after using 6 almost-too-ripe tomatoes in a sauce, you posted this. Goodness! I guess I’ll have to wait til next time.
Deb,
I just rec’d my special tomato slicing knife (from the huevos rancheros post) yesterday….just in time to slice up some grape tomatoes to slow-roast! I like to add dried tomatoes to Caesar salad.
You are being featured on Five Star Friday:
http://www.fivestarfriday.com/2008/08/five-star-friday-edition-19.html
just gorgeous!
I am so glad I’m not the only person who thinks packaged sun-dried tomatoes are grody. These sound much more wonderful, and worth giving a try. Thanks for the recipe!
What are the garlic cloves for? The directions don’t mention anything about them.
I just pulled those tomatoes out of the oven..well, maybe 15 minutes ago. I’ve been launching them, one after another, for the rest of the time. Deb..these are SO good. The flavors are so sweet and concentrated..almost jammy and chewy and slightly crisp all at the same time. I can think of a bunch of things I can use them in or for. I hope I will have enough left to toss in with some pasta..or those white beans you mentioned today. Shucks! I’ll just get more.
I only had a handful of garden cherry types left, so I bought a small pkg of the hot house baby roma’s and added those..just to see how it improves them. Well, they aren’t quite as sweet as the garden variety..but they will certainly will do even if you aren’t in a pinch.
I love summer tomatoes! Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15-20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.
Then consume. But you knew that part.
MMM… These look amazing. What a great way to use up some of the tomatoes that have gone past their peak. At least, I would slow roast them….
Thank you! I now have a plan for dealing with the abundance of tomatoes in my fridge (for some reason, I continue to buy new packs for salads when I already have some and then my co-worker shared some of her home-grown tomatoes with me as well… it’s tomato chaos in my fridge, but not for long).
Now I know what to do with all those tomatoes my husband keeps bringing home from work! I’m usually a salt and eat like an apple kinda girl but evenutally that gives me canker sores so I was trying to come up with new things to do with them.
Cream cheese and tomato on a bagel MIGHT be one of the best inventions, maybe even better than peanut butter and jelly…
I bought some beautiful cherry tomatoes at a farm stand yesterday and last night I swear I was dreaming about roasting tomatoes (something I have never done, only dreamed about). Only to be catching up in my blog reader this morning and come across this post. I think I have no choice but to make it tonight…
I’ve done these with a little salt and sugar as recommended by Madhur Jaffrey in World Vegetarian - soooooo good. When it’s hot or I only have a few tomatoes, I use the toaster oven. I just made a huge batch to throw in pesto pasta for our Harvest Festival, and poured off and saved the oil to use in a salad dressing - it was great!
Oh how I love tomatoes…
slow roasted, sun-dried, fresh from the vine—I bet these are to-die-for on BLT’s!
I bought tomatoes today to make these! I’m so excited. I love some dried oregano (and salt, vinegar, and olive oil) on fresh tomatoes, so I think I’ll sprinkle them with oregano to roast them. I love tomatoes!
I love roasted tomatoes and it’s certainly the perfect time to make them. They are the perfect side dish. I wish I had a small garden here, they turn out so much better home grown.
I adore fresh home grown tomatoes. I love your recipes and plan to use a lot of them. Thanks for taking the time to share them.
Love love LOVE tomatoes - and your pictures are so gorgeous!! This time of year, I love to make little tomato galettes, with either goat cheese or tapenade spread on the pastry before the tomato slices… hmm, what do I have in the fridge… :)
Hit the Farmer’s Market this am….made these this evening. O M G. O M G. O M G. I love tomatoes. I love this site. These tomatoes are life changing.
You have no idea what I would give for that bagel right now!!! It looks like a piece of heaven!
Perfect timing, as my grape tomato plant is weighted down with fruit that I have a bad feeling will ripen all at once, demanding drastic action.
This is a cool thing to do. Thanks!
I tried this a few weeks ago during the salmonella tomato scare–had to use up those roma tomatoes I had bought at the grocery store. They were so great with just a sprinkling of sea salt and drizzle of olive oil. We ate them plain and added them to a pan bagnat (that we couldn’t wait for it to be pressed for the full amount of time). I hadn’t thought of roasting garlic with them, but those roasted garlic cloves are great too. Now I have tomatoes from the garden, but never enough to raost (we keep eating them fresh). I’ve never cared for sun-dried tomatoes, but these slow-roasted ones are terrific!
these are so good. and so mediterranean :-)
I feel exactly the way you do about tomatoes. I am now picking tomatoes daily off of my twenty heirloom tomato plants and it’s still not enough for me. It’s so unfair that we only get about one month a year for tomatoes. I just made an insalata caprese for lunch, margherita pizzas on the grill last night and each day I make the fresh tomato base for tomato risotto that I freeze and use on cold winter days to remind me of summer. Have been posting tomato recipes almost every day on my website. Take a look!
I went outside, digging to the bottom of my roma and cherry tomato plants - a goldmine of RED, ripe, juicy tomatoes. A quick rinse, sliced them, placed on baking sheet, sprinkled with Herbes de Provence and a few light splashes of oilive oil…and by the time 2 l/2 hours had passed, was eating them out of the oven. Who can wait?? Heavenly! Perfection! Sweet and the garlic, pressed onto fresh french bread…..sigh! Thank you for sharing your love of tomatoes and this wonderful and easy recipe.
You are absolutely right. I figured I would turn all of the so-so mini tomatoes from our garden into some little veggie snacks to enjoy all week and roasted them this afternoon. Then ate them all. One by one. Till they were gone. Yikes (but they are zero ww points as I only briefly spritzed them with evoo spray!). Thanks for the idea!!
yum! i made these yesterday and they made a basic pasta sauce shine with glory…and the house smelt lovely all sunday afternoon. thanks for the recipe!
Wow! I made these yesterday and they are like little candies. Honestly it would never have occurred to me to prepare tomatoes in this way and now I must always have some on hand. They are crazy delicious. My kitchen is HOT right now so I only left the oven on for 2 hours, then turned it off and kept the door closed for the final hour. They taste so great. Thanks for the post!
Hi! I’ve linked to this recipe on my blog, because I used it yesterday and put the tomatoes in a couple dishes. If you want to check it out, please do!! I always appreciate comments, and thank you for inspiring me to sneak some slow-roasted tomatoes into my life!!
So the CSA gave me 5 pints of cherry tomatoes and I decided to try this with pint #3 today. 3 hours later, I pull them out and taste. Hmmm…I think…nice but not the amazing thing she described. But still a good nosh. Let me try another. And another. And less than an hour later exactly 11 halves remained on the cookie sheet. They were amazingly addictive and an excellent use of the farm fresh cherry tomatoes. Thanks.
I’m cooped up in my house tomorrow due to this impending hurricane thing (not really worried but work is closed and I’m not taking my 6-month-old out in the rain) so I’m considering heading out tonight to get supplies to make these tomorrow … I’ll keep you posted! As long as I can have 3-4 hours of power tomorrow I’ll have tasty tomatoes! Woohoo!
Oh my goodness. I LOVE these. I eat them on everything I can think of and sometimes by themselves. I told my friend about them last year and she quickly whipped up a batch to put on her meatloaf while I turned them into a mediteranean style dip with green olives. MMmmmMMMMmmm
I don’t even like tomatoes, but your pictures were so beautiful that I had to try it with some grape tomatoes that were nearing the end of their life. Holy cow, I’ll never say a bad thing about a tomato again! Delicious! Thank you.
Oh my gosh - I made these the other night and almost ate them all right when I took them out of the oven - soooo gooood!!! I can’t wait to make them again.
Thx for the inspiration! I’m doing this right now. :)
This recipe is the greatest thing that EVER happened to tomatoes. Thank you!!
I am going to make a large batch this weekend to eat on next week. In the meantime, I slice my grape tomatoes, sprinkle with balsamic vinegar, salt, pepper and fresh basil. I let them sit about 20 minutes then I dive in. I snack on them every night with my wine. Mmm…
Sun-dried tomatoes make my life complete. These will probably end my life with a taste sensation overload, but DAMN … What a way to go! ;-)
These were great! I made a big batch last weekend and I’ve been cooking with them all week. Thanks for the idea!
Roasted pepper white bean dip is wonderful. Flat bread will be perfect with the chicken kabobs and saffron rice I am making for dinner.
Love all the narrative on your site. Informative, entertaining and great photos. Check out another site I like: http://www.thepioneerwoman. She has recipes and tales of real ranch life that will keep you in stitches. She posted her romance story as well.
Thanks for the great recipes.
I tried this with grape tomatoes, which are usually too sour for me, and they were amazing! Got more to roast today!
I made these yesterday with some great cherry tomatoes. I loved them! I do wish I had sprinkled a little more salt on them before roasting, because they tasted just a teensy bit flat. Next time.
Godlike.
I’m using this as a method of preserving some of my insanely large tomato harvest for winter (since a similar recipe in Deborah Madison’s Local Flavors claims they freeze well). That is, if I can resist eating them all now.
I made these last night with the plethora of plum tomatoes from my garden. I roasted them for 8 hours because at 3, they were still pretty juicy and I wanted to see what happened if I left them in longer. Phenomenal! Not to mention how good the house smelled with the roasting garlic as well as the tomatoes. Had them for breakfast this morning mixed with cottage cheese. Still have lots of tomatoes so will be making these as often as I can until they’re gone. Hope they freeze well!
OMG or should I say OM Freaking G! These were unbelievable. Went to the farmer’s market and got a huge batch of grape tomatos. Roasted them as you directed and didn’t even use herbs because I didn’t have any on hand (fresh that it). I couldn’t stop eatiing them right as they came out of the oven. LIKE CANDY! These could become a serious addiction. Thanks, once again for a sure fire hit.
lovely! If anyone hasn’t tried this before, it’s must must must!
So tasty! They simply burst with flavor. I’m going to eat the tomatoes tossed with mozzarella cheese and beans for lunch salad today. Thanks, Deb!
Know what else is good on these babies? A sprinkle of coriander before they go into the oven. Hoooooboy.
I did this night before last with a bunch of tomatoes that I knew I just wouldn’t be able to eat before they turned on me. Wow. Chopped a few up and mixed them up with CANNED white beans, garlic, rosemary, & olive oil last night and served it on crostini to some neighbors who came over for dinner. No one could get enough. Heavenly. Thanks as always for the wonderful suggestion…never would have thought of it but I am savoring the results!
These are HEAVENLY. So simple, so delicious.
These look stunning… I need to buy some toms on the way home - just so I can make these…
How long d’y reckon they’ll keep for in olive oil??
Think there is any reason I couldn’t can these and have them all winter?
Deb, I have had tomatoes impatiently waiting to be roasted all week and now I finally have a three hours to do it. yay! thanks for the inspiration.
These are a favourite of mine. One of my favourite ways to use them is to toss them, along with goat cheese, a little more olive oil and freshly snipped basil, with penne. Yummers. :-)
Made these last night because my mother’s garden runneth over put my patience for canning tomatoes for the third Sunday in a row does not. Tiny grape tomatoes - or rather, tiny tomatoes, but giant for grapes - cut in half and drizzled with extra virgin olive oil baked slow for hours and eaten ravenously as a bright acidic burst next to the ham and scalloped potatoes the boyfriend requested last night…
they may have made me FEEL a lot less bad about eating nothing but potatoes, ham, cheese and cream for dinner last night, but i don’t think they actually did anything to remove the aftermath from my waistline.
With currant tomatoes, still cut them in half? I would love to make tomato raisins, but if cutting is optimal, then I am all go.
Wow! First of all I discovered this site today and love it…second I’m on my way out the door to pick all my cherry, grape and roma tomatoes to give this a try. Looks delicious and I can’t wait to make that peanut butter chocolate cake. I’m bookmarking this site. Yum.
These are in the oven as I type so expecting a beautiful tasty treat that will hopefully last through the winter. I have a large freezer so I’m going to try and freeze these guys afterwards. Has anyone had any success with this yet? Pictures were beautiful BTW!!!
Great ideas, I have mine in the over as I am setting here on my computer. Was looking for info on how to store the oven roasted tomatoes when I came to your blog site. Putting them on a cookie sheet and freezing them is a great idea. I have tons of Heirloom tomatoes in my garden. Out here in California weather has been warm in the day time 80-90 and 42 at night so my tomatoes are splitting and need to do some thing with them now. Thanks for the great idea. Can only can so many tomatoes!
Could these pics be any more beautiful?