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Active Time
15 min
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Total Time
6 to 8 hr
你在农贸市场和屈服于诱惑stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.
Ingredients
Makes 4 to 6 servings
Step 1
Preheat oven to 200°F with racks in upper and lower thirds.
Step 2
Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
Leave a Review
Reviews (5)
Back to TopThis is a great recipe,even tasteless winter tomatoes are wonderful after roasting.I use them with pasta,in omelets ,instead of sun dried tomatoes and much more. After one batch is finished on to the next one.
Anonymous
BBethesda,MDBethesdaBethsda
1/16/2017
These are so wonderful! Something magic about the slow roasting at low temp. Definitely use the balsamic vinegar. I use this recipe in the summertime when my garden harvest overflows. I freeze them in small batches in ziploc bags. They keep a lot longer than the recipe suggests. In the winter they brighten a pasta dish or pizza.
mtncarvan
New Mexico
9/7/2015
I added a little basalmic vinegar to the oil before cooking and a drizzle of white tuffle oil when I served them. Excellent.
jddunning
Hilton Head, SC
8/22/2014
WOW! These were good. I had them at a dinner party and people were still talking about them the next day. Delicious! Make sure you present them in a pretty platter or dish because they're not naturally beautiful... but so yummy
BarbaraWipf
Boston, MA
12/22/2012
I usually add a few sprigs of fresh thyme on top of the tomatoes when roasting. Great in pasta salads!
Phenacobius
Lanexa, VA
8/12/2009
