As the summer comes to a close, there’s a strong desire to make use of the once bountiful sun-thriving produce and bottle it for the long winter ahead.
What Are They? One of the most delicious ways to accomplish this is by slow-roasting baby tomatoes. Heirloom varieties make an attractive showing in this recipe, but you can slow-roast nearly every kind of tomato out there. The results last for about a week, and are a magical cross between the tart umami of a sun dried tomato and the juicy brightness of a sun blush tomato (the common term in the UK).
What They’re Good For: Use these gems to punch up a salad, piece of fish, or pasta. They add a healthy, hearty kick to any dish with little extra fat and no cholesterol.
- 1 lb (or more) Baby tomatoes, heirloom variety preferred
- Fresh or dried rosemary, to taste
- Quality sea salt, to taste
- 1 Tbsp olive oil, more or less depending upon your tomato haul
- Preheat the oven to 250F.
- Prepare a baking sheet with parchment or silicone baking liner.
- Rinse the tomatoes and slice in to halves or quarters. The smaller the pieces, the better and chewier they’ll turn out.
- In a large bowl, combine the cut tomatoes, fresh or dried rosemary, and salt and pepper to taste (good quality is key here). Ensure even coating. You can also get creative and combine with garlic cloves, dried basil, smoked paprika, curry powder – whatever spices you love!).
- Evenly arrange the tomatoes on the baking sheet, cut sides up.
- Place in oven and bake at 225 – 250F for 2.5 hours, checking occasionally to move and turn the tomatoes.
- Remove from oven and allow to dry out for 15 minutes. Can be stored in an air-tight container in the fridge for up to a week.
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