Slow Roasted Tomatoes

As much as I love spending the afternoon in the kitchen, whisking, kneading, sautéing, etc. (seriously, I love it) many of my favourite recipes are very simple. They are the ones that I keep coming back to, month after month. My favourite blog, Girl’s Gone Child, has a section called “Eat Well“, where Rebecca’s mother posts some of the most inspiring recipes. She is a genius in the area of simple recipes that are fresh and full of flavour. The foods that she cooks seem fancy, but they aren’t – they are always quite easy.

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I dream of having a garden full of fresh vegetables, among many other things (herbs, flowers, berries). However, my thumb is not exactly green (I kill potted plants like it is my job) and I can’t bring myself to put a lot of effort into a garden that I will only have for one year (rental houses). One day, though.

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I do not have garden fresh tomatoes or herbs that I need to use up, but I do often have tomatoes that I bought from Save On Foods/Superstore that are about to go bad and I need to use them quickly (how does that always happen??) This recipe is perfect for either scenario.

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Roasted tomatoes are delicious little things with a sweet, intense flavour and you will want to eat them constantly. They are perfect for snacking or for incorporating into meals. I had them for lunch today on toast with cream cheese, served with cottage cheese (fave) and kale chips (more on that later). My favourite ways to eat them: On a piece of multigrain toast with cream cheese/hummus/goat cheese, with eggs – poached, fried, scrambled, in an omelette/frittata/whatever, in pasta, with pesto.

Slow Roasted Tomatoes 

Adapted from Girl’s Gone Child – Eat Well 

1 – 3 tbsp Olive Oil

Salt & Pepper, to taste

2 – 4 cloves Garlic, sliced

Tomatoes (however many you have/want to make)

Optional: Fresh Herbs (Rosemary, Thyme, Basil, Oregano)

1. Preheat oven to 325 degrees. Cover a large roasting pan with parchment paper*

2. If you are making lots of tomatoes – Cut tomatoes in half. Pour oil into a pan, coat tomatoes in the oil, and place cut side down in the pan. Spread garlic and herbs (if using) evenly around the tomatoes. Season entire pan with salt & pepper.

OR

2. If you are only making a few – Cut tomatoes in half. Using a pastry brush, brush olive oil all over tomatoes. Place cut side down on pan. Place sliced garlic and herbs next to tomatoes. Season with salt & pepper.

3. Roast tomatoes at 325 for 45 minutes – 2 hours (depending on # of tomatoes you used) until they are soft and wrinkly.

4. Store in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

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* Apparently, I should read recipes better, because it turns out using aluminum foil is a no-no. I am not sure why this is, and I didn’t have any problems when I did it, but I will use parchment paper in the future!

 

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3 thoughts on “Slow Roasted Tomatoes

  1. Pingback: Crispy Kale Chips | Sweet Mayberry

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