the best slow roasted tomatoes

Sun-dried tomatoes hit the culinary scene in the 1980’s, although I’m not sure how much “sun” the made-en-mass tomatoes ever saw. Their ubiquity led to their demise but they never really went away, they couldn’t, not with that complex, umami flavor – case in point – ‘Marry Me Chicken’. Then in the 2000’s slow-roasted tomatoes gained popular. A make-at-home version of the sun-dried tomato but juicier than their counterpart. When tomatoes are in season (and admittedly even when they’re not) I will often make this recipe weekly. Now, calling something “the best” might seem glib as I’ve not tasted every recipe but of the ones I have tasted, this is the best. I also don’t cook them for eight hours either. Sorry purists, I’ve tried both & mine do get an excellent result. Then I marinate them in a garlicky, balsamic mixture. So good. Add them to sandwiches, salads, soups, pizzas, pasta, flatbreads, part of a charcuterie board, on a cracker with some cheese, frittatas, quiche…if it’s savory, chances are these tomatoes will be brilliant as a secondary ingredient or as the star. Add some chopped fresh basil. Dip crusty bread in any residual oily mixture left over from the marinade. Yum!

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Sandwiches, salads, soups, pizzas, pasta, flatbreads, part of a charcuterie board, on a cracker with some cheese, frittatas, quiche…if it’s savory, chances are these tomatoes will be brilliant as a secondary ingredient or as the star. Roasting transforms even somewhat disappointing tomatoes & those little past their prime, into deeply intense flavor bombs. The marinade of olive oil, balsamic, garlic & red pepper simply elevates them even further. Add some chopped fresh basil. Dip crusty bread in any residual oily mixture left over from the marinade.

Prep Time15

Cook Time1 30

Servings: servings

Calories: 74kcal

2 lbs (908g) grape or cherry tomatoes, halved (lengthways for grape toms)
A good pinch of sea salt & freshly ground pepper
3 tablespoons (45ml ) olive oil
3 tablespoons (45ml) balsamic vinegar
2 garlic cloves, minced
1 teaspoon red pepper flakes
A pinch of sugar

Preheat the oven to 325°F (160°C) regular bake. Line a large baking sheet with parchment paper.
Arrange the tomatoes, cut side up on the baking sheet. Sprinkle quite liberally with salt & pepper. Bake for 1 1/4 to 1 1/2 hours until the tomatoes are somewhat wrinkled & about half their original size (or less) but not dried (see photo).
Combine oil, vinegar, garlic, red pepper, a good pinch of sugar, salt & pepper in a 2-cup (500ml) jar with a lid. Add the warm tomatoes & gently stir to combine. Store in the fridge up to 2 weeks. The olive oil will solidify in the fridge so let the jar sit out for about 30 minutes, or until the oil is liquid again, before serving. Makes about 1 1/2 cups.

Nutrition