Savory and Sweet Slow-Roasted Tomatoes

Slow roasted tomatoes are definitely worth the wait, adding a burst of sweet and savory flavor to anything you add them to.

During the winter months, when tomatoes aren’t in season and don’t have much flavor, roasting them low and slow concentrates their flavor and brings out their natural sweetness. I add whole garlic cloves and thyme from my potted thyme plant (but that’s optional). I use Roma (aka “plum”) tomatoes for these because they are easy to find, inexpensive, and they aren’t watery, but you can use any tomatoes. They last for a week, so I always double this recipe so I can use them throughout the week in all sorts of ways. 

Here are some of my favorites. 

• With eggs and toast. 

• Within a winter caprese. Serve with fresh burrata or mozzarella, drizzle with olive oil, sprinkle with salt (preferably Maldon flaky sea salt), and serve with toast to sop up the deliciousness. 

• Alongside seared steak, lamb, or fish. 

• In a yummy bean salad: Cut each tomato half into about 6 pieces and toss the pieces into a bowl. Add a (15-ounce) can of drained white beans. Drizzle with 2 tablespoons extra virgin olive oil, 2 teaspoons balsamic or sherry vinegar, and a sprinkle of salt. If you have dried oregano on hand, add ½ teaspoon of that. Toss gently and dig in. Oh, and add some crumbled feta or goat cheese at the very end, if you’re so inclined.

• In a BLT, using Slow-Roasted Ts instead of raw. If you can find quality, thick-sliced bacon, that will make all the difference. Just sayin’.  :) 

• To make a delicious pasta sauce: Put 8 roasted tomato halves plus a few garlic cloves and ¼ cup olive oil in a blender. This is enough pasta sauce for 2. 

WHAT YOU NEED:

• 6 Roma (plum) tomatoes, stemmed and halved lengthwise (or any tomatoes will work)

• ¼ cup olive oil

• 1 heaping teaspoon kosher salt

• Handful of fresh thyme sprigs (6 to 10; optional)

• 12 peeled garlic cloves

WHAT TO DO:

Preheat the oven to 300ºF. Toss the tomatoes, olive oil, salt, thyme if you’re using it, and garlic, if you’re using it, in a medium baking dish or pie dish. Take the garlic cloves out and put them on a small plate. Turn the tomatoes halves cut-side down and roast for 1 ½ hours. Add the garlic to the dish with the tomatoes and cook until the tomatoes and garlic are browned and beginning to collapse, about 2 hours. Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving. You can also freeze then for up to 6 months.

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