Slow Roasted Tomatoes

August tomatoes are damn good. And with a little kitchen magic, they can be even better. All it takes is low, slow heat to concentrate their flavor.

I've used this technique before with those mealy hothouse tomatoes in the dead of winter and found that I'm able to coax a smidgen of flavour out of them but for some reason I have never thought to try the technique with the tomatoes at the peak of their game. Yes, I am a fool.  If I have learned nothing from our efforts to eat fresh and eat local it is that everything tastes best when you eat it at the height of freshness.

When I was at the market a couple of weeks ago one of my favourite farmers had baskets of Rose heirloom tomatoes for a ridiculously low price. They were huge, they were ripe, and they were full of goodness. I bought two baskets and decided to slow roast them to preserve that goodness for those days in the winter when a jolt of fresh tomato flavour makes Jerry a happy camper.

It's dead easy - cut the tomatoes, spread them on a foil lined, rimmed baking sheet, drizzle with olive oil, add aromatics, and roast for hours . . . the result is sure to amaze you!

I forgot to take a shot of the tomatoes while I was getting them ready but here is one I grabbed online to show you the process:

When they are finished you can freeze them, can them, or store them in the refrigerator (for a short period of time). Just make sure you place them in a container and cover them with olive oil - any bit of tomato exposed to the air will grow some fuzzy bits that I am sure you'll not want to eat! This I know from experience - the fuzzy bits that is, I certainly didn't eat them.

So what do you do with those bites of deliciousness?

Whatever you want! To date I have had them on a slice of sourdough bread for an amazing roasted tomato sandwich. I added some to a breakfast pizza we enjoyed yesterday. Last night I chopped up a slice and added it to some steamed green beans (olive oil, toasted pine nuts, and the chopped roasted tomato). I've since moved the jar to the basement refrigerator - at this rate I shall eat all of the slow roasted tomatoes and not enjoyed the ripe ones  bought on Friday!

This was such a success that next week I plan on buying a bushel of peppers and roasting them up for the winter haul.

Slow Roasted Tomatoes

3 Tbsp. plus 1 cup extra-virgin olive oil
4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
Kosher salt
Granulated sugar
1 Tbsp. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbsp. fresh thyme leaves (I used oregano and thyme)

Heat the oven to 350° F. Line a 12 x 17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbsp. of the olive oil.

Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves, being careful not to wash the garlic and herbs off the top of the tomatoes.

Roast in the centre of the oven until the tomatoes are concentrated, dark reddish brown, with deep browning around the edges and in places on the pan and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high ­water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.

These tomatoes have an intense tomato flavor that you probably can't get any other way. They can be eaten hot or cold. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.

Comments

[Barbara]

I've made these for the first time this year and we've both fallen in love with roasted tomatoes!

[Kayte]

I have only roasted tomatoes in the size that I am going to use that day...I need to investigate doing some of these. I can think of a hundred uses for them without even trying...and some of them, of course, would end up in a batch of bread or roll dough you can bet. Thanks for placing the obvious before me.

[Susie L]

Yum, my mouth is watering! Thanks for the great idea.

[JDeQ]

Aren't they incredible Barbara? I really like this technique with cherry tomatoes as well.

I've decided I like doing them in bulk Kayte since it takes so long. I'd rather run the oven for 4 hours for a large quantity.

You'll be amazed at the intensity of the flavour Susie.