12 Hour Tomatoes Recipes

Steps:

• Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
• Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
• NOTE 1: To toast cumin seeds:.
• Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
• NOTE 2:.
• The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.
• Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
• The tomatoes can be refrigerated in an airtight container for up to 2 weeks or frozen in heavy-duty plastic freezer bags for up to six months. If your refrigerator is under 38 degrees, you can pack the tomatoes into glass jars, covered with olive oil, for several months.

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Steps:

• Preheat oven to 200°F.
• Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.