Recently, I wrote about our arsenal of tomatoes and shared yet another farm to table webisode from Kitchen Vignettes on how how to make a Cherry Tomato Galette. Despite this delicious solution for our tomato surplus, we are still drowning in them!
Since it's the end of the growing season, I decided to take a different route and preserve our ruby and orange gems so that we can continue to enjoy them throughout the fall. Instead of a pasta sauce, I opted to roast the tomatoes with garlic and thyme and oregano (oh my!). Following this recipe from the distinguished food blog, Smitten Kitchen, I ended up with quite a tasty treat that elevated that night's grilled pizzas to heavenly status.
Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. Eat immediately or allow to cool before storing in the refrigerator.
|“Food that’s beautiful to look at seems to taste better than food that isn’t." -Emeril Lagasse|