Around My French Table: More Than 300 Recipes from My Home to Yours
Slow-Roasted Tomatoes
Page 342
| Course Type: Condiments
(1 review)
Recipe Review
Queezle_Sister from Salt Lake City, UT
This is a simple set of instructions - slice up your grape tomatoes, drizzle on olive oil, salt, pepper, add garlic and rosemary, and roast. The temperature is low, and the time called for long.
I used this strategy to slow roast a pan of roma tomatoes. Because they were much larger than grape, it of course took a lot more time. After four hours (bedtime), I turned the oven off. In the morning - perfectly reduced tomatoes.
Nerd that I am, I weighted them before and after. The four hours removed 50% of the water, and a small taste showed that it intensified the flavor considerably. I've packed them away in the freezer for our inevitable cold weather.
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