Local tomatoes are just beginning to appear in our farmers’ markets and I can hardly wait for those thick, juicy slices of vine ripened, sweet tomatoes for salads, sandwiches, tarts, soups and sauces. I posted this recipe for oven roasted tomatoes several years ago and it is one of my most read posts ever. It’s time tested and I hope you give it a try. It may be too warm right now for many of you to even think about soup, but cooler days will be here before long and we all will be looking for delicious easy recipes.
I roast lots of veggies in the summertime so I have ingredients for soups and sauces for winter. Tomatoes are my favorite and I have tried roasting them every which way but haven’t been totally satisfied with the results until now. We have a great food section in our local newspaper and this week they ran a recipe for Slow-Roasted Tomatoes that is different from anything I’ve tried in the past. And who could resist this description: “The tomatoes are cooked low and slow in olive oil, almost like a confit. Though they hold their shape, their flesh becomes unctuous and melting and their flavor intensifies.” Who the heck could pass up the chance to try something like this? Here’s the recipe.
Vine ripened tomatoes are the best choice if you want the most flavorful roasted tomatoes possible, but to be very honest I have used the Roma tomatoes at Costco with excellent results. The slow roasting brings out flavor you would never imagine was there and you can have the luxury of having these beauties in your fridge year around. They freeze well but lose just a bit of their texture which isn’t a problem when used in soups and stews.
- 1-1/4 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 9 fresh basil leaves
- ¼ teaspoon red pepper flakes, or to taste
- 10-12 plum tomatoes, sliced lengthwise, about 2 pounds
- 1 tablespoon sugar
- ½ teaspoon salt
- Preheat oven to 250 degrees.
- To prepare tomatoes, remove stem area with a melon baller or small knife. Although the recipe didn't call for it I removed most of the seeds. Cut the tomatoes in half from the stem to the base. Toss the tomatoes with the sugar and salt in a large bowl.
- Heat 2 tablespoons olive oil in a heavy skillet. Add onion and garlic and cook till softened. Remove from heat and stir in basil and red pepper flakes.
- Arrange tomatoes, cut side down, in a 9"x13" baking dish. Spoon onion mixture over the tomatoes and add enough olive oil to reach halfway up the tomatoes.
- Roast, uncovered until tomatoes are very tender, about 2-1/2 to 3 hours. When they are done the skins easily slip off the flesh so you have roasted tomatoes with no seeds or skin. Transfer with a slotted spoon to a serving bowl. The remaining oil is fantastically flavorful. Strain it and refrigerate.
These scrumptious tomatoes melt in your mouth but hold together like a roasted pepper. The oil has so much flavor and is a wonderful base for salad dressing and is a luscious dip for slices of crusty baguette. I use these tomatoes as the base for my
A grilled cheese sandwich and steamy bowl of tomato soup are a classic combo. Who doesn’t love this! I used a good sandwich loaf and slices of Tillamook Cheddar Cheese to make cheese sandwiches and, after they were grilled, I cut them into crouton size cubes. Serve a plate of croutons along with the bowls of soup so they can be added as you go. You can scoop up a warm spoonful of soup with just the right amount of cheesy crouton included.