Recipe: slow-roasted tomatoes

April 21st, 2010 by

Oh my god. Remember I said I was slow-roasting tomatoes? Well, today I had the afternoon off school and resolved to try it.

Oh, oh my god. I had no idea how this was going to work, but the tomatoes just came out of the oven and they taste like…. well, the original author described them as “twenty feet tall and made of sunlight”. The taste is indescribable: sort of sweet, sort of sour, sort of like the best pizza you ever had, sort of like dessert and somehow still savoury. It’s utterly delicious.

I altered the recipe slightly, as expected: my tomatoes took not quite six hours, not the recommended seven, and that includes twenty minutes earlier when my flatmate wanted the oven for a pizza. (I suspect this shorter time is because it’s a fan oven, and obviously all ovens are different, etc.) Despite the ridiculously long cooking time, they’re very simple: ten minutes’ preparation time, maximum, and although you should check them every so often just to check they’re not turning into little red leather scraps, but essentially it’s easy peasy.

I have this feeling I’m just going to eat them out of the jar, rather than use them in actual food, and that they might be gone tomorrow. I had no idea how much to start with, so guessed 750g of baby plum tomatoes: this has yielded one not-very-large jar (that is already looking depleted, sigh).

Mmm. Tastes like summer. And speaking of summer, it’s coming; the birds are singing, the glass is green, I’m drinking smoothie out of a wine glass and my landlord’s cat has just bounced through the window. Life’s good.

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One Response to “Recipe: slow-roasted tomatoes”

  1. cim Says:

    It took a few attempts to get the cooking time and temperature right for our oven (the first attempt gave us the world’s tastiest charcoal) but they are amazing.

    Thanks for the recipe pointer.

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