With summer in full swing, it’s time to take advantage of all the wonderful summer vegetables available in the garden or at your local market. Tomatoes, the star of the season, can be found in all sorts of summer recipes. While a perfectly ripe tomato is unbeatable, slow roasting them is the perfect trick to maximize the flavor and texture of any tomato all year long. Many types of tomatoes can be roasted, but Roma and cherry usually give the best results. Slow roasting them with aromatic garlic cloves and sprigs of fresh thyme increases the possibilities. Add them to angel hair pasta for an easy dinner, or use them in place of fresh tomatoes to add a new dimension to bruschetta – they’re sure to be a hit!
What kind of tomatoes should I use?
Any type of tomato can be slow roasted, so use what you have available. Cherry and grape tomatoes are the perfect size for roasting whole. Medium-sized tomatoes, such as Roma tomatoes, should be cut into quarters. Larger tomatoes, such as beefsteak or native varieties, should be cut into 2-inch pieces.
Do all slow-roasted tomatoes taste the same?
Small varieties, such as cherry tomatoes or grape tomatoes, will become tender and sweet before practically falling apart in the mouth, maintaining their bright acidity. They are tasty enough to eat on their own or as a garnish at a picnic. Roma tomatoes have a milder flavor and a more robust texture. They should be seasoned a bit more, with garlic or herbs, to enhance their flavor. Roma tomatoes are an excellent base for sauces or 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)
Directions :
- 1Preheat the oven to 300º.
- 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.
- 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.
