Comments on: slow-roasted tomatoes

By: Robyn

Robyn — Mon, 02 Nov 2009 19:21:27 +0000

Thank you so much for this! I made a pasta last night and slow roasted cherry tomatoes for 2 hours. I am already crazy for tomatoes, so these were out of this world. And I don’t know if it’s just me, but it seems that the color intensified as well. Tonight I’m using some left over roma tomatoes as a side for the dinner I’m making and slow roasting them for 8 hours at 200. I can’t wait to see how they turn out.

Thank you :)!

By: Kare

Kare — Wed, 30 Sep 2009 19:09:46 +0000

I made these with garden-grown cherry tomatoes (tommy tippy toes to be exact) a couple weeks ago, and froze ‘em. Last night I thew some in with some fettucini alfredo. Yum, yum, yum! Next time though, I think I’ll cut them up first. That’s some *intense* flavor right there. Very sun-dried-tomato-esque, but so much brighter. Thanks for the recipe! :)

By: Missives From Suburbia

Missives From Suburbia — Sun, 27 Sep 2009 01:30:49 +0000

I just had these in a restaurant for the very first time. It was a high-end, dimly-lit joint. I honestly had no idea what I’d popped into my mouth, but desperately wished I’d held back and cut them up or that they’d put more than two on my salad plate. I begged to know what they were, incorrectly assuming they were some kind of dried flower. THIS is my project for tomorrow, and I’ll be using tomatoes from my very own garden. Thanks for the awesome tips!

By: monica

monica — Sun, 13 Sep 2009 21:33:34 +0000

Wow- I made these,and just like my mom used to do when she made “us” toll house cookies, I ate most of them all by myself, right off the cookie sheet! Yum! Will do another batch soon – perfect way to use the baskets of “seconds” I buy from our local place.

By: deb

deb — Sun, 13 Sep 2009 19:43:45 +0000

You can peel them and store them/eat them with the tomatoes! Er, if you’re into roasted garlic. (Just skip the cloves if you’re not.)

By: Starla

Starla — Sun, 13 Sep 2009 19:04:28 +0000

What do we do with the garlic after it is finished roasting on the pan with the tomatoes?

Thanks!

By: caitlin

caitlin — Thu, 10 Sep 2009 16:55:02 +0000

i got linked here through your most recent post and i can’t keep wiping the drool up fast enough — that’s it, i’m sold, and i’m going to the store to make this right after my classes are done for the day.

By: Jean Marie

Jean Marie — Fri, 28 Aug 2009 15:45:35 +0000

A friend just dropped off an entire laundry basket full of fresh tomatoes from his garden. Some will go on tonight’s pizza, some for bruschetta and your hacked caprese salad. But there are so many and I knew I had seen a recipe for oven roasted tomatoes and, of course, it was you! To the rescue again. Thank you.

By: Alex

Alex — Sun, 23 Aug 2009 17:22:11 +0000

Deb, this recipe is amazing. We have a bumper crop of tomatoes and I’ve been at a total loss at what to do with all (several dozen) of them. I love this because it’s simple, delicious and doesn’t overheat my tiny apartment.
Thanks for all your knowledge.

Alex

By: Heather

Heather — Fri, 21 Aug 2009 20:32:23 +0000

Deb, I am late to the comment game on this, but this simple recipe has absolutely saved my sanity. We planted cherry tomatoes for the first time this year and we are living in a deluge of them! We do two pans of these every day and put them in just about everything! Thankyouthankyou – I’ve got all the gardeners I know doing it too. Now if you could just bust out a recipe that would use about 12 eggplant…

Heather