I love tomatoes, so much so that I had abstained from eating them all winter when they are colorless and tasteless here in the Dairyland. We finally have local vine ripened tomatoes available to us and I had just the recipe in mind...
This is from Paltrow's new cookbook, My Father's Daughter, as presented here on Goop.com
Later in the week I will post 2 ideas for using these delicious little gems.
Slow Roasted Tomatoes
by Gwyneth Paltrow
Ingredients:
Vine ripened tomatoes, washed
Olive oil
Salt (I also added pepper)
1. Preheat oven to 275 degrees F.
2. Line a baking sheet with parchment paper.
3. Cut the tomatoes in half horizontally.
4. Rub with a tiny bit of olive oil and sprinkle with salt and pepper.
5. Bake seed side up for 3-5 hours, or until they look nearly sun dried.
6. Store in a jar with olive oil in the fridge.
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I suggest making plenty because these dress up any recipe. Try them in a pasta salad or a greens salad. Here are two other ideas: sandwiches and pasta. (Click on the word to go to the recipe.)
Delicious! Totally transforms tomatoes. Could not stop gobbling them up.
ReplyDeleteDid you use cherry tomatoes or larger ones? They look great!
ReplyDeleteThese ones were on-the-vine tomatoes that were larger than cherry tomatoes but not very big. I'd say they were 3 inches in diameter. It works for any size since it is such a slow roast. Thanks for the feedback!
ReplyDeleteTomatoes are best eaten raw. They are dried up and not as nutritious having been baked to oblivion. Tomato juice is even better for you. Tomato juice is nectar from heaven.
ReplyDelete