The concentrated flavors in these Slow-Roasted Roma Tomatoes are surprisingly fresh. Slow-roasting is a great way to intensify the sweetness of midwinter tomatoes. Even those bland, mealy-fleshed tomatoes that invariably are dented and banged up. Trust me.
True, these Slow-Roasted Roma Tomatoes are nothing to look at – they appear leathery and tired. Your guests might not be tempted to sample one without your prodding, but after they’ve tasted the jammy tomato goodness, you won’t have to worry about left-overs. I’ve subbed balsamic glaze for sugar in the marinade from time to time. They’re even less attractive with the dark balsamic, but no less tasty.
This recipe is great for entertaining because you can make them in advance and serve them at room temperature. You can prepare them early in the day and mark them off your list. This is a big plus for those of us who aren’t so great at multi-tasking.
Slow-Roasted Roma Tomatoes
Ingredients
- 3 pounds Roma tomatoes (about 14 medium)
- 4 T olive oil
- 4 T sugar
- 1 t salt
- 1 t dried basil
- 1 t dried oregano
- 1/2 t black pepper
Instructions
- Prepare the tomatoes – Wash the tomatoes and slice each lengthwise. Use your finger to fish out the seeds and pulp, and discard (or compost). With a paring knife, trim the stem end from each tomato half. The arrange the tomatoes cut side up on a backing rack on a lined baking sheet.
- Preheat the oven and prepare the marinade – Preheat the oven to 250 ℉, convection roast setting. In a small bowl, combine the oil, sugar, salt, basil, oregano and pepper.
- Dress the tomatoes – Spoon a bit of the marinade on and in each of the tomato halves.
- Roast the tomatoes – Roast for about 2 hours, or until the tomatoes are soft and jammy. These are best serve warm or at room temperature.
Slow-Roasted Roma Tomatoes are great as appetizers, a side dish, or even pureed and turned into a sauce. Maybe with spaghetti and a few dollops of goat cheese. Or chopped up and tossed with penne and some freshly grated Parmesan. It may be January outside, but it will be summer in your kitchen.