Slow-Roasted Tomatoes

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.

Ready for the Oven

The night I made these I served them as a garnish alongside grilled chicken and sautéed corn. The whole family enjoyed them this way!

Served with Grilled Chicken and Corn

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!

In the jar and covered with olive oil

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.

Tossed with Pasta and Basil

Slow-Roasted Tomatoes were a big hit with my family and I can see myself making these often!

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13 Comments

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13 responses to “Slow-Roasted Tomatoes

  1. pam

    These are fabulous! I don’t know which I like more the tomatoes or all that lovely olive oil that you are left with!

  2. I agree with you. These were so good and can be used so many ways. So smart of your to make a double batch! Your pasta looks delicious. That’s an interesting shape pasta. What kind is that?

  3. Beautiful, Karen! I want to put some on pasta – yours looks delicious! I hope you have a great weekend!

  4. These tomatoes are beauties, just love them in the jar. I think that would make a fabulous gift 😉

  5. Liz

    Gorgeous photos, Karen…I especially like the jar of tomatoes and the pasta 🙂

  6. Karen, I am making these today…Yours just look incredible! I can’t wait to try them. Your photos are beautiful…like everyone else, I love the jar of tomatoes!

  7. looks SO yummy with the pasta!! nice!

  8. julia

    when putting roasted tomatoes in jar, sprinkle each layer with a bit of fresh garlic and parsley for added flavor, cover with olive oil..

  9. Hope you had a great vacation! Looks beautiful.

  10. Pra deep

    The pasta looks amazing, we want to try this. The only question we have is what if we dont jar them in olive oil and just use them in pasta.(We are trying to cut on oil)

    • Karen

      I think that would work if you use the tomatoes the day you roast them. You might need to add a little bit of oil to the pasta, or some of the pasta’s cooking water, to moisten it up if it seems too dry.

  11. Hi, Karen! I hope you have had a good Labor Day weekend! I know that you are probably taking a blog break, but I tagged you over at my blog to play the seven links game. I hope you’ll be able to play along.

    I also want to thank you for your lovely comments on my blog. I have missed your blog posts. I hope your garden is withstanding all the heat we have been getting the last few weeks.

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