Oh, dear roasted tomatoes, how do I love thee? Let me count the ways …
I could wax poetic about these slow roasted plum tomatoes for hours on end. They are sweet and tender, soft and perfect. And, yes, I ate the whole batch myself. In a day. They were just that good.
Tomatoes are part and parcel with summer. They scream of cool salads on hot summer evenings and sweet bites to snack on. But this summer wasn’t prolific with the ‘natos here. Late blight robbed Connecticut of most of the tomato crop. It wasn’t until just a few weeks ago that I finally spotted boxes of tomatoes. So, the first time I spotted plum tomatoes, I bought a bunch and rushed home to slow roast them.
Oh, were they fantastic. So fantastic that I bought more plum tomatoes in New Jersey and made them again.
You start with bright, brilliant, fresh tomatoes, sliced thinly and layered on a baking sheet. I let mine overlap slightly so I can fit the maximum amount on the tray.
Then they cook slowly, at a low temperature, shrinking as the juices evaporate. If you are lucky, some firm up like sun-dried tomatoes with really concentrated sweetness. Those ones I like to swipe from the tray before they can even get to the fridge. But once in the fridge, they get that little extra boost from the drizzle of balsamic vinegar … oh, it’s fab.
Here’s to hoping there are some sundried tomatoes at the farmers’ market this weekend …
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- Tomato and Eggplant Pie Recipe | Sarah’s Cucina Bella :: Family Food | September 29, 2009