Amazingly Sweet Slow Roasted Tomatoes Food

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SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.

Provided by Food Network Kitchen

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds ripe plum tomatoes, cored and halved lengthwise
Kosher salt and freshly ground black pepper
Small handful fresh thyme sprigs, plus extra for storing
Extra-virgin olive oil, for storing

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



Slow Roasted Tomatoes image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

10 to 12 plum shaped tomatoes, halved and seeded
3 tablespoons olive oil, plus 3 tablespoons
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
3 dried ancho chiles (1 1/2 to 2 ounces)
1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags
1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

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

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Slow roasting concentrates the flavor of the tomatoes and intensifies the sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h35m

Number Of Ingredients 4

3 plum tomatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 77 g, Fat 6 g

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