DASH. OF. THIS. AND. THAT

SLOW ROASTED TOMATOES

 

I can not believe how the flavor of a tomato intensifies with the technique of slow oven roasting. My husband Bob will actually eat these and turns his nose up at sun-drieds. The low temperature of the oven renders water from the tomatoes and gradually deepens the flavor and color of the tomato. I do not like to add garlic or onion while baking, as they over power the tomato. (Such is not the case for my Oven Roasted Tomato Sauce, see recipe.) These keep in the refrigerator for about a week or frozen for several months. Oh I remove most of the seeds, because I have picky eaters and sometimes the seeds can be bitter, but it is not necessary.

 

 

 

 

 

 

 

 

 

Ingredients:

4-5 large ripe tomatoes

3 Tbs olive oil

1/2 tsp dried oregano or fresh thyme

kosher salt

fresh ground pepper

 

 

 

 

 

 

 

                                                                                          Preheat oven to 200º F.

--------------------------------------------------------------------------------------------------------------------------------------

 

1.  Cut the tomatoes into approximately 1/4 inch slices- place in a bowl. Gently coat the tomatoes with          the olive oil, oregano or thyme, salt and pepper to taste.

2.  Spread onto two parchment lined baking pans (with a rim) in a single layer.

3.  Bake at 200º for 1 3/4 to 2 hours- or until you see an intensified color with slightly browned edges.

 

Note: These make a wonderful appetizer- served with cheeses. Provolone seems to compliment it well.                 Before serving you can toss them with finely minced onion or garlic and fresh parsley, basil or even           a splash of balsamic glaze.

They can be used in so many dishes and can be substituted for sun-dried tomatoes.