Slow Cooked Tomatoes Food

SLOW-COOKED TOMATOES

Steps:

• Preheat oven to 250 degrees.
• Without coring, cut the tomatoes in half horizontally. Brush a sheet pan with the olive oil. Set the tomatoes on the pan skin side down
• Sprinkle the cut faces of the tomatoes with sugar, salt and pepper.
• Place the tomatoes in the oven, and bake for 3 1/2 to 4 hours, or until their skins are shriveled and the pulp appears somewhat dry. The tomatoes should have a jamlike consistency. Serve warm as a condiment for grilled meats.

SLOW-ROASTED TOMATOES

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.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

ROAST BEEF WITH SLOW-COOKED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 ° F.
• Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
• In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
• Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.

SLOW-COOKER TOMATO COMPOTE

Steps:

• In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

SLOW-COOKED CHERRY TOMATOES WITH CORIANDER AND ROSEMARY

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.

SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 200°F.
• Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

SLOW-COOKED VINE TOMATOES WITH GARLIC

Steps:

• Heat the oven to 150C/130C fan/gas 2. Put the tomatoes and garlic in a baking dish that provides a snug fit. Season well. Pour over the olive oil and cover with foil. Bake for 1¼ hrs, then squash the garlic and stir into the oil. Eat warm with crusty bread. Will keep in an airtight container in the fridge for up to two weeks. Leave to cool first.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

SLOW-COOKED MARROW WITH FENNEL & TOMATO

Steps:

• Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.
• Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.
• Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn't catch.
• Deglaze the pan with the white wine. Cook until it's evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.
• Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat's cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

SLOW-COOKED TOMATOES WITH BASIL

Steps:

• Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture - the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking.
• Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.