Whether he’s stirring something new and delicious into his skillet cornbread, adding a healthy twist to a favorite comfort food recipe, or trying out a new exotic spice, Senior Food Editor Josh Miller loves dreaming up delicious, cookable recipes for PioneerWoman.com. When he hangs up his apron for the day, you can him in his pottery studio, creating fun and functional items for the kitchen and home.
Slow-Roasted Tomatoes
This technique transforms their flavor and texture!
With summer in full swing, it's time to enjoy all the gorgeous summer vegetables from the backyard or local farmers' market. Tomatoes, the star of the season, are found in all kinds of summer recipes. While a perfectly ripe tomato can't be beat, slow-roasting tomatoes is the perfect trick to keep up your sleeve to maximize flavor and texture of any tomato year-round. You can roast several types of tomato, but Roma and cherry tomatoes tend to work best. Slow roasting with fragrant garlic cloves and fresh thyme sprigs only ups the ante! Add them to angel hair pasta for an easy dinner or use in place of fresh tomatoes to take bruschetta to the next level—they're sure to be a hit!
Are slow roasted tomatoes the same as sun-dried tomatoes?
Nope. Sun-dried tomatoes are dried until most of their moisture is removed resulting in a chewy texture. Slow, oven-roasted tomatoes are still bursting with juiciness! Roasted tomatoes are also not as tangy as sun-dried tomatoes that have an intensely concentrated tomato flavor.
Should you peel tomatoes before roasting them?
There's no need to peel tomatoes that you plan to roast. In fact, keeping the skins in place helps the tomatoes hold together better.
Does roasting tomatoes make them sweeter?
Slow-roasting tomatoes allows for their natural sugars to concentrate and intensify in flavor. You might find that it adds some sweetness to the tomatoes, making slow-roasting the perfect trick to coax deeper flavor from tomatoes that are "out of season" or not quite ripe.
How do you know when roasted tomatoes are done?
The tomatoes should look shriveled and juicy without absolutely falling apart. Look for signs of bursting or split skins to know that the heat of the oven is doing its part.
What kind of tomatoes should I use?
Any type of tomato can be slow-roasted, so use what is available. Cherry and grape tomatoes are the perfect size to roast whole. Medium-sized tomatoes, like Roma tomatoes, should be quartered. Larger tomatoes, like beefsteak or heirloom varieties, should be cut into 2-inch pieces.
Do all slow-roasted tomatoes taste the same?
Small varieties like cherry or grape tomatoes will become tender and sweet before practically melting in your mouth, all while keeping their bright acidity. They're flavorful enough to eat on their own or as a picnic side. Roma tomatoes have a more mellow flavor and a sturdier texture. They benefit from a little more seasoning, like garlic or herbs, to bring out their flavors. Roma tomatoes make a great, hearty base for sauces or tossed into cooked pasta.
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 35 mins
Ingredients
- 2 lb.
cherry or Roma tomatoes
- 3 tbsp.
olive oil
- 2 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 8
peeled garlic cloves (optional)
- 3
fresh thyme sprigs (optional)
- Nutrition Information
- Per Serving (Serves 6)
- Calories95 Fat7 gSaturated fat1 gTrans fat0 gCholesterol0 mgSodium381 mgCarbohydrates6 gFiber2 gSugar4 gProtein2 gVitamin D0 mcgCalcium30 mgIron1 mgPotassium389 mg
- 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.Powered by
Directions
- Step 1Preheat the oven to 300º.
- Step 2If using Roma tomatoes, cut lengthwise into quarters; leave cherry tomatoes whole. Arrange tomatoes in an even layer on the pan; drizzle evenly with olive oil, turning slices or stirring cherry tomatoes to coat. Sprinkle evenly with salt and pepper.
- Step 3Tuck garlic cloves and thyme sprigs in and around the tomatoes, if you like. Bake until the tomatoes are shriveled and just beginning to burst, about 1 1/2 hours.
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