Slow Roasted Tomatoes With Olive Oil And Lime Food

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SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL



Slow Roasted Cherry Tomatoes Preserved in Olive Oil image

A way to preserve cherry tomatoes with olive oil and roasting.

Provided by Amanda Paa

Categories     Canning & Preserving

Time 2h35m

Number Of Ingredients 7

2 pints cherry tomatoes (I use heirlooms of all colors)
3/4 cup of the best olive oil you can afford (or enough to cover, divided)
3 sprigs of fresh thyme
6-8 basil leaves (torn)
3 cloves of garlic (smashed with the side of a knife)
½ teaspoon salt
A few cracks of black pepper

Steps:

  • Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
  • Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
  • Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar (thoroughly washed with soapy hot water).
  • Cover completely with olive oil and store in the refrigerator for 6 weeks (or longer) just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME



Slow-Roasted Tomatoes With Olive Oil and Lime image

Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.

Provided by Dorie Greenspan

Categories     appetizer, dessert, side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 8

Ice cubes, as needed
4 medium, ripe but firm round tomatoes
2 tablespoons granulated sugar
2 limes
1/4 teaspoon pure lemon or lime oil or extract (see Tip), optional
1/2 cup extra-virgin olive oil, preferably mild and fruity
Maldon or other flaky sea salt
Freshly ground black pepper

Steps:

  • Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
  • Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
  • Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
  • If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
  • Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
  • These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES



Amazingly Sweet Slow-Roasted Tomatoes image

These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

Provided by Martha Rose Shulman

Time 3h

Yield Serves 4 as a snack, side dish or sauce.

Number Of Ingredients 4

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams

SLOW-COOKED TOMATOES



Slow-cooked tomatoes image

This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish, Supper

Time 3h

Number Of Ingredients 6

6medium-sized vine tomatoes
2 garlic cloves
thyme or rosemary leaves
sherry vinegar
balsamic vinegar
olive oil

Steps:

  • Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.

SLOW ROASTED TOMATOES



Slow Roasted Tomatoes image

These tomatoes have an intense tomato flavor and can be eaten hot or cold. They can be frozen to use all winter in soups, stews, and pasta sauces. The roasted tomatoes would be delicious chopped, tossed with freshly cooked pasta with a bit of olive oil, some fresh basil, and some freshly grated parmesan cheese.

Provided by Sandylee

Categories     Vegetable

Time 9h20m

Yield 1 sheet pan, 1 serving(s)

Number Of Ingredients 6

20 roma type tomatoes
2 tablespoons olive oil, plus a little to oil the pan
1 tablespoon ground fennel
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram

Steps:

  • Preheat oven to 250 F (about 9 hours roasting time)
  • Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
  • Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
  • After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
  • Let cool.
  • Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.

Nutrition Facts : Calories 725.8, Fat 33.4, SaturatedFat 5, Sodium 131.8, Carbohydrate 105, Fiber 35.5, Sugar 65, Protein 23.7

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