This Time It’s S–L–O–W
And I Do Mean SLOW
post about one of my favorite cooking methods, roasting? I roast vegetables at least 4 times every week. That why I was so intrigued when I stumbled across this
recipe for Slow Roasted Tomatoes in the Cooking Light magazine that I picked up at the Ventura Lassen’s.
Warning: Start This In The Morning!
Slow Roasting? Really? Roasting to me meant very high temperatures and fast cooking.
So I thought I’d try it. This is adapted from the Cooking Light recipe.
- 4 lbs (about 16) Roma Tomatoes
- 1 TBSP extra-virgin olive oil
- 1/2 tsp freshly ground salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp freshly-ground black pepper
- 1 1/2 tsp honey
Preheat the oven to 200 degrees. (Yes, you read that right. Two Hundred.)
Prepare the tomatoes by washing, patting dry, and then cutting lengthwise in half. I also removed the small core.
Combine the oil, spices, and honey. It will mix together like a paste.
Add the cut tomatoes and stir with a large spoon until the tomatoes are coated. The tomatoes will give off some juice and that will help to get the spices on all of the tomatoes.
Place the seasoned tomatoes on a large baking sheet. I hate to waste anything (blame my depression-era parents) so I scooped the spices and juice that were left in the bowl and spooned it over the tomatoes on the pan.
Then pop those babies in the oven and let them slow-roast for 7-8 hours. Yes. Hours.
I just could not resist checking on them periodically throughout the day. They smelled so yummy!
These were SO. GOOD. The slow-roasting intensified the flavors of the tomatoes and spices. Awesome.
I served them as a side dish (with spinach and arugula) to soup, but they would be great tossed in pasta, or next to grilled chicken or fish. And here’s a bonus–This dish is Paleo! (See this post for more information about the Paleo diet.)
I wonder what else I could roast slowly?
Happy (slow) roasting!