Around My French Table: More Than 300 Recipes from My Home to Yours
Slow-Roasted Tomatoes
Page 342
| Course Type: Condiments
(1 review)
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a simple set of instructions - slice up your grape tomatoes, drizzle on olive oil, salt, pepper, add garlic and rosemary, and roast. The temperature is low, and the time called for long.
I used this strategy to slow roast a pan of roma tomatoes. Because they were much larger than grape, it of course took a lot more time. After four hours (bedtime), I turned the oven off. In the morning - perfectly reduced tomatoes.
Nerd that I am, I weighted them before and after. The four hours removed 50% of the water, and a small taste showed that it intensified the flavor considerably. I've packed them away in the freezer for our inevitable cold weather.
Login or register to add your own review of this recipe.