Slow Roast Tomatoes Recipes

SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
• Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
• Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.

SLOW-ROASTED TOMATOES

Steps:

• Marinate ingredients in bowl for 1 hour.
• Preheat oven to 200 degrees.
• Place tomatoes on baking sheet. Roast for two hours.

SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
• Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

SLOW ROASTED TOMATOES

Steps:

• Preheat oven to 200 degrees F.
• Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
• Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
• Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
• Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
• Store in a tightly sealed jar away from light for up to 3 months.
• Recipe courtesy Sally Schneider
• Yield: 1/3 cup
• If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
• Store in a tightly sealed jar away from light for up to 3 months.
• Recipe courtesy Sally Schneider
• Yield: 1/3 cup
• Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
• Store in a tightly sealed jar away from light for up to 3 months.
• Recipe courtesy Sally Schneider
• Yield: 1/3 cup

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

SLOW-COOKED TOMATOES

Steps:

• Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.

SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 200°F.
• Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.