11 Oct Willi’s Slow Roasted Tomatoes
DigginFood.com creator Willi Evans Galloway shares this quick and easy recipe for healthy and delicious slow roasted tomatoes. Willi is presenting three seminars at the 2011 Garden Show: “Love Your Vegetables! The Best Vegetable Varieties for the Pacific Northwest” (February 23, 9:30 am in the Hood Room); “Salad to Go: Edible Gardening for the Small-Space Garden” (February 25, 3:45 pm on the DIY Stage); and she will be a Guest Star in “The Garden Show: Incredible Edibles” (February 26, 3:30 pm in the Rainier Room).
Willi loves tomatoes right off the vine, but she loves them even more slow roasted right out of the oven. (She confesses that sometimes they don’t make it to the dinner table, because she can’t resist eating a tray of warm gooey tomatoes – a delicious way to get your lycopenes!) Willi recommends trying paste tomatoes, such as ‘Principe Borghese’, ‘Striped Roman’ and ‘Amish Paste’ and salad tomatoes like ‘Jaune Flamme’ and ‘Stupice’.
SLOW ROASTED TOMATOES
Slow roasted tomatoes are incredibly versatile, you can include them in a mezze platter, toss them with pasta, cut them into chunks and add them to whole grain salads, layer them on sandwiches, place them on top of toast, and eat them straight off the pan. I also like to toss them with a clove of chopped garlic that has been softened in warm olive oil and a couple tablespoons of balsamic vinegar and let them marinate in a shallow dish for a few hours. They also freeze really well and are such a treat in the winter. Just keep in mind that they are called slow roasted tomatoes and they can take 6 hours or longer to reduce, so plan your timing accordingly.
Tomatoes (about 15 ‘Jaune Flamme’, which are slightly larger than a ping pong ball, will fill a regular rimmed baking sheet)
Freshly ground pepper
2 teaspoons fresh thyme, minced (optional)
- Preheat the oven to 225 degrees F.
- Wash the tomatoes and slice them in half lengthwise (from stem end to the bottom). Arrange the tomatoes in rows on a rimmed baking sheet. Drizzle a generous amount of olive oil (about 3 tablespoons) over the tops of the tomatoes. With your hands, rub the olive oil all over the tomatoes, making sure they are completely coated. You don’t want to leave any spots bare, as they will dry out and get crispy in the oven. Sprinkle salt and the thyme (if using) over the tomatoes, plus a good grind of pepper.
- Slide the tray into the oven and let the tomatoes slowly reduce. Check on them about once an hour, if they start to dry out, drizzle on a little more olive oil. Pull them from the oven when they are very soft, wrinkled around the edges, and have a jam-like consistency in the middle. The timing will depend on the size and juiciness of the tomatoes, but it usually takes between 4 and 6 hours.
Bon appétit fresh from your garden! To read Willi’s blog go to www.digginfood.com. – Janet