Slow Roasted Tomatoes
This very simple recipe for slow roasted tomatoes is a great way to use up an excess or a batch of tomatoes that might have been in the fridge for a while and don’t look fit for a salad. It works with large tomatoes, but I think it looks particularly lovely with small cherry or grape tomatoes as well. It is the perfect accompaniment to grilled fish.
Slow Roasted Tomatoes Recipe
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(Serves About 2-4)
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Ingredients​
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1 lb. Cherry or Grape Tomatoes
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2 Cloves Garlic (Finely Minced)
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2 Shallot (Finely Minced)
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¼ Cup Rosemary (Finely Chopped)
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1 Tablespoon Balsamic Vinegar (the best you have)
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1 Tablespoon White Wine Vinegar
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1 Teaspoon Kosher Salt
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1 Teaspoon Freshly Ground Black Pepper
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2 Tablespoons Extra Virgin Olive Oil
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Instructions
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Slice the tomatoes in half and mix with the chopped rosemary.
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In a separate small pan, sweat the shallots in olive oil until they become soft and golden.
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Add the garlic, and sweat that with the shallots until they lose their raw smell.
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Take a baking dish big enough to fit all of the tomatoes in a single layer.
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Lay the garlic and shallots on the base of the baking dish.
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Lay the tomatoes and rosemary over this base in a single layer, open side up.
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Sprinkle the tomatoes with salt and pepper.
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Drizzle olive oil, balsamic and white wine vinegar over the tomatoes.
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Pre-heat the oven to 300 degrees Fahrenheit. Cook the tomatoes until they soften and begin to release their liquid.
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Remove from the oven and check for seasoning.
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Drizzle with a little more olive oil, and sprinkle with salt and some fresh black pepper before serving.
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