Amazingly Sweet Slow-Roasted Tomatoes
Published July 22, 2013
Andrew Scrivani for The New York Times
- Total Time
- About 3 hours
- Rating
- Comments
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Ingredients
1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil
Nutritional analysis per serving
6 grams carbs; 56 calories; 2 grams monounsaturated fat; 4 grams fat; 1 gram fiber; 275 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Advanced preparation: I keep these out at room temperature for a day, and refrigerate them for up to 3 days. The sauce freezes well.
Private Notes
Comments
Am I missing something? Why oil the foil beneath the rack? What purpose does that serve?
These roasted tomatoes are wonderful in the midst of a winter's gloom so I do up a bushel of them in late August when they are abundant at the market. I use a slightly lower temperature and a longer roasting time. Sometimes I add bits of garlic and dried basil to the oil. If you roast skin side up, the skin slides off relatively easily at the end of its oven sojourn. I freeze them in 2 cup amounts and drop those into soups and stews all winter long...smiling in anticipation as I do so.
Makes cleanup easier, but it isn't necessary. I don't use the rack, either. I like it better when the tomatoes collapse and baste in their own juices.
I do this with halved cherry tomatoes tossed with olive oil s and p if desired, cut side up on a sheet pan. At 1.5 hours, remove from oven, let cool, then freeze in small quantities. In the winter thaw briefly, add to pizza, pasta and spark up any vegetable dish. Quickly brown zucchini with olive oil, diced onion and peppers and herb of choice. When almost done drop roasted tomatoes on top, cover briefly just to heat tomatoes through, sprinkle with parmesan or other cheese if desired.
Terrific! I sprinkled with Tuscan herb salt that I make with sage, rosemary, and garlic from My garden dried with some salt then took a few and pulsed them in a small blender and made a fantastic pasta sauce with onion, garlic, and some Italian sausage. Deglazed the pan with a bit of red wine and thinned with pasta water. Hubby raved about it! The richest sauce ever. Unused a short squiggly pasta bec
How long do they keep in the refrigerator