This week’s French Fridays with Dorie recipe is a delicious, versatile treat called Slow-Roasted Tomatoes. I made a double-batch because I wanted to try them a couple of different ways.
Cherry or grape tomatoes are cut in half and arranged on a baking sheet with optional garlic and herbs. Season with salt and pepper, and drizzle with a little olive oil. The tomatoes bake at a low heat for three hours. They come out a little shriveled and dry on the outside, but juicy and flavorful on the inside. The tomato flavor is intensified.
The night I made these I served them as a garnish alongside grilled chicken and sautéed corn. The whole family enjoyed them this way!
The rest of the tomatoes were packed in a jar and covered in olive oil. These will keep in the refrigerator for several weeks.
This looks just like a jar of tomatoes I almost bought at Dean and Deluca in St. Helena, CA but I didn’t because they were so expensive. Now I can make them myself!
The next night I tossed the remaining tomatoes with hot pasta and fresh basil (I drained off and saved most of the olive oil). Each serving was topped with a bit of grated Parmesan cheese. This was delicious! It would be a good way to enjoy a fresh-tasting tomato pasta dish in the middle of winter, and it was so easy to make.
Slow-Roasted Tomatoes were a big hit with my family and I can see myself making these often!