Some days there just aren’t enough hours in the day. And some weeks there just aren’t enough hours to make tomato sauce… So what does one do when the tomatoes are ripe and abundant in the garden, but you don’t have enough time to can or eat them all before they go bad? The answer? You make slow roasted tomatoes. “Notes on Dinner” has done a lovely job outlining how to slow roast tomatoes. Her recipe is based on a menu item at a fantastic local restaurant’s menu. Vios Cafe is a wonderful restaurant in Seattle and is extremely family-friendly with an entire area devoted to kid play. One can enjoy a glass of wine, while eating delicious food, and everyone is happy. But, until you are able to make it to Vios, cook yourself up some of their slow roasted tomatoes.
I must admit that I am never patient enough to truly slow roast, although I know they are delicious. I typically cook the tomatoes on 350 degrees for an hour or two depending on the size of the tomatoes. Add a drizzle of olive oil, salt and pepper and whatever other herbs or flavors you wish, you let the tomatoes caramelize on the pan. You will end up with a flavor that you won’t believe. The already deliciously fresh tomatoes become even more full flavored and amazing. After tasting these, you really won’t need much inspiration for what to do with them. Spooning them off the pan and straight into your mouth is one very good idea, but here are a few others if you need some encouragement.
- Roasted Tomato Tartine
- Shaved Fennel, Roasted Tomato & Pistachio Salad
- Roasted Tomato & Goat Cheese Tart
Roasted tomatoes are wonderful to have around. We will use them in soups, pasta sauces, on pizzas, in salads, and on antipasti platters. Roasted tomatoes have a rich, sweet, concentrated flavor. They are fantastic… Enjoy!!
Poole Party of 5 