Contemplating what to do with a flat of tomatoes that needed to be eaten or cooked with, I was inspired by a recipe posted on Cook-Taste-Eat and decided to slow roast them in the oven. While they were roasting, I was busy imagining all of the ways I could use the roasted tomatoes…in a fennel, olive and Parmesan salad, on crostini with prosciutto and brie, in a creamy mushroom sauce… oh yum!
However, once these babies came out of the oven, all I can say is “Tomato candy” – these are the yummiest taste treats ever!! I can’t stop eating them and fear I will have none left to play with in other recipes.
By the way, here’s a fun fact: did you know that tomatoes were referred to as “Love Apples” by 16-century French foodies?
7 Roma or Campari tomatoes
[amazon_textlink asin=’B06XXSQ15D’ text=’Aged balsamic salt’ template=’ProductLink’ store=’cook09-20′ marketplace=’US’ link_id=’7d7b8d32-bdd6-11e8-80f4-2180d2231e9b’]
4 sprigs fresh thyme
5 tablespoons [amazon_textlink asin=’B0057QFOK8′ text=’garlic infused olive oil’ template=’ProductLink’ store=’cook09-20′ marketplace=’US’ link_id=’aaff9f02-bdd6-11e8-8df5-636ed24e2782′]
Preheat oven to 250 degrees F.
Wash the tomatoes and cut into quarters. Place tomato slices in a glass bowl and sprinkle generously with balsamic salt and sprigs of thyme. Drizzle with the olive oil and gently combine until all tomato slices are coated with oil. Cover a baking sheet with [amazon_textlink asin=’B001KUWGDS’ text=’parchment paper’ template=’ProductLink’ store=’cook09-20′ marketplace=’US’ link_id=’778e1a60-bdd7-11e8-b8fb-5db6eb91fc80′] and arrange the tomato slices in rows, cut side up.
Slow roast in the oven for 4 – 6 hours. Tomatoes will retain some moisture and should not lose their color.
Store in an [amazon_textlink asin=’B0752V63BJ’ text=’air-tight container’ template=’ProductLink’ store=’cook09-20′ marketplace=’US’ link_id=’f86d654c-bdd6-11e8-8974-c993117ddc2d’] in the refrigerator for up to 2 weeks. I also froze some, and they kept fine.
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