AMAZINGLY SWEET SLOW-ROASTED TOMATOES
These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Provided by Martha Rose Shulman
Time 3h
Yield Serves 4 as a snack, side dish or sauce.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams
SLOW ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F.
- Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
- Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
- Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
- Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
- Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
- Store in a tightly sealed jar away from light for up to 3 months.
- Recipe courtesy Sally Schneider
- Yield: 1/3 cup
SLOW-ROASTED TOMATOES
Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.
Provided by Food Network Kitchen
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
- Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
- Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
SLOW-ROASTED TOMATOES
Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
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.
SWEET AND TANGY ROASTED TOMATOES
Provided by María Del Mar Sacasa
Categories Sauce Tomato Side Hot Pepper Kidney Friendly Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- 1. Line a rimmed baking sheet with foil, making sure to cover the inside of the rim. Adjust an oven rack to the middle position and preheat the oven to 425°F/220°C.
- 2. Poke the tomatoes with a paring knife to allow steam out during cooking. Place them in a large bowl and season with salt and pepper. Add the oil, vinegar, sugar, Worcestershire sauce, garlic, and Aleppo pepper and rub over the tomatoes with your fingertips, making sure the ingredients are well combined.
- 3. Spread the tomatoes in an even layer on the prepared baking sheet. Roast until the tomatoes are broken down and caramelized, 45 to 60 minutes, stirring twice during cooking. Transfer to a cooling rack and cool to room temperature before using.
SLOW ROASTED TOMATOES
Make and share this Slow Roasted Tomatoes recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 3h5m
Yield 24 slices
Number Of Ingredients 6
Steps:
- Heat oven to 250.
- Slice tomatoes thickly, to yield about three slices per tomato.
- Place on a baking sheet.
- Mix spices and sugar.
- Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
- Roast the tomatoes for 3 hours.
Nutrition Facts : Calories 32.6, Fat 1.3, SaturatedFat 0.2, Sodium 1166.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.7, Protein 0.7
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