Slow-roasted tomatoes with whole garlic cloves
Slow vs. quick roasting
Chewy and intensely flavorful, slow-roasted tomatoes are delicious by themselves or can be added to recipes in infinite ways. Use oven-roasted tomatoes as part of a tapas platter, on bruschetta, in soups, salads, salsa, eggs, sandwiches and pasta. To me, slow-roasting creates a superior product than quick-roasting in a hot oven. The slow-roast process concentrates flavor more deeply and creates a chewier, denser result. If you have 3-4 hours to keep an eye on the oven while they cook, I highly recommend the slow approach. If you don't have the time, a quick-roast in a hot oven still results in a great product, just not quite as intensely flavored, juicier and less dense.
Get our free cookbook: 15 Recipes That Will Make You Look Like A Star
Whole garlic cloves
Slow-roasting tomatoes provides an opportunity to slow-roast whole garlic cloves along side the tomatoes. Unlike the quick-roasting method, the lower heat will not burn your garlic. You can slice the garlic cloves up and toss them in olive oil with the tomatoes, or roast whole individual cloves with their paper still on. The garlic cloves will be done in about an hour. The roasted cloves can be used in bruschetta, salads, soups, pasta, sandwiches, etc...
Having a stash of roasted tomatoes and garlic in your fridge will provide instant flavor bombs to add zip to your cooking. Make enough to add to your recipes for about a week.
- 1 dozen roma tomatoes, sliced in half lengthwise
- Olive oil
- Cloves from one head of garlic, separated, but not peeled
- 3 T of rosemary, thyme or basil, finely chopped
- Sea salt
- Heat oven to 225 degrees. Rub a little olive oil in the bottom of a roasting pan. Sprinkle cloves between tomatoes. Toss tomatoes and garlic with a generous splash of olive oil and sprinkle with herbs, salt and pepper. Turn tomato halves so they are all cut-side up in pan. Cook 3-4 hours, checking every hour.
- The garlic cloves will be done after about an hour. Remove garlic and continue roasting the tomatoes. Let the garlic cloves cool and then slip them off their peel. You can use them with the tomatoes or reserve for another use.
- Tomatoes are done when you are satisfied with their texture. You can leave them a little plump and juicy or take them way down until they are caramelized and chewy.
- If you have any leftovers, store in fridge covered in olive oil for about a week.
THIS SERVES WELL WITH