I know I’ve been focusing a lot on tomatoes lately, but that’s probably because every day I get up to face more and more of them. I really am grateful for the bountiful tomato harvest, but sometimes I just feel overwhelmed.
On those days, I use the slow roasting technique given below. I know once the tomatoes are prepped and in the oven, they are out of sight and out of mind for 3-4 hours.
Slow-roasting, which caramelizes and intensifies the flavor tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you’ve roasted the tomatoes, they’ll keep in the freezer for months.
Click here for complete directions on how to complete this process:
A Dozen Ways to Use Slow Roasted Tomatoes
- Make a simple crostini by topping a small piece of grilled bread with a roasted tomato half and a little slivered basil. Or make a bruschetta topping by chopping the tomatoes and folding in the basil.
- For antipasto, arrange a small stack of roasted tomatoes with a few good olives, a slice or two of prosciutto, a piece of really good Parmigiano-Reggiano, some greens, and a piece of crusty bread.
- For an easy hors d’oeuvre, top a crock of warmed goat cheese with chopped roasted tomatoes, a few pine nuts, and a drizzle of pesto. Serve with crackers.
- Make a sandwich of aged Cheddar, crisp bacon, roasted tomato halves, and herbed mayonnaise.
- As a warm side dish for grilled lamb, reheat roasted tomato halves with a little crumbled feta on top. Garnish with fresh mint. Drizzle the lamb with the tomato oil.
- Make a summery spinach or arugula salad by adding fresh chopped roasted tomatoes, corn kernels, and grilled red onions. Toss with a Lemon-Tomato Oil Vinaigrette dressing(see recipe below). Add sliced grilled chicken or grilled shrimp to make it a main dish.
- Mix up a quick pasta sauce of roasted tomatoes chopped and mixed with their juices. Or make a richly flavored puttanesca sauce by adding capers, olives, and anchovies to the roasted tomato base.
- Make a bed for grilled steak by overlapping roasted tomato halves. Top with arugula.
- Fill omelets, frittatas, and crepes with finely chopped roasted tomatoes and bold cheeses.