Slow-Roasted Tomatoes
I forgot to tell you – I had a three hour lunch with Bill Hardy (of Hardys wines, from Australia) at Rush on Monday. (Feel free to hate me; I would if I was you.) I only tell you know because it’s shaping up to be the most memorable meal of the week, and because that afternoon I walked home in the hot sun, all loopy after an initial flight of 8 wines, then three with lunch (the Chronicles: Twice Lost Rosé – named for his grandfather’s having lost a herd of cows twice during his first job in Australia – The Gamble Chardonnay Pinot Gris, and Butcher’s Gold Shiraz Sangiovese) and another three vintages of Thomas Hardy Cabernet Sauvignon after (everyone else spitted; I swallowed) and was pretty much wrecked for the rest of the afternoon. And because it caused a bit of a domino effect that has rendered me about a day behind so far this week.
I say that as if I am generally smack on schedule.
Not that it wasn’t totally worth it. I mean, I was eating with Bill Hardy, a wonderful man with hilarious stories of his wine-making family in Australia, as well as a few other media types – five of us being served creamy, salty risotto with pork jowl, and then roasted pork over chive mashed potatoes, and a chocolate-caramel-sea salt tart topped with pistachios for dessert in an elegant private dining room. At lunch. On a Monday. To be honest the whole time I half expected someone to figure out I was just Julie and have someone in a suit grab me by the scruff and escort me outside. After three hours and 15 wines I’m astounded that I didn’t just curl up under the table and nap there until dinnertime.
Tonight I made a quick aloo gobi – again prompted by a comment that reminded me how good it was – but you know that one already. So I figured it’s high time I told you about the slow roasted tomatoes I’ve been picking at cold, straight from the fridge. The first time I made them they were destined for something or other, and I had to make another batch because I ate them all straight off the cookie sheet.
I had done them before, but not for years, and the concept has received a lot of attention since Molly included them in her new book. (Tony has a particularly good rendition. So does Gabrielle.) Roma (or plum) tomatoes tend to be meatier with less juice and seeds, making them the best candidates for roasting. I did two batches of Roma, but last week had a surplus of smallish round tomatoes that I tossed into the oven and they turned out just fine too. Like roasting chicken or beef, you can roast tomatoes slowly at a lower temperature, or crank up the heat and get them done more quickly, although the flavour isn’t quite the same; slow roasting brings out their sweetness and rids them almost entirely of their acidity. I may never eat a sandwich made with fresh tomatoes again.
Slow Roasted Tomatoes
Roma or plum tomatoes (as many as you want to roast)
olive or canola oil
salt (and pepper too, if you like)To slow roast your tomatoes, turn the oven on to 250°F; to roast them more quickly, preheat the oven to 400°F. Cut the tomatoes in half or quarters lengthwise and spread them out on a rimmed baking sheet. Drizzle with oil and toss around with your hands to coat the tomatoes.
Sprinkle with salt (and pepper, if you’re using it) and roast for 4-6 hours (at 250°F) or for 1 hour (at 400°F). Cool and store (along with the juices and oil that has collected in the bottom of the pan) in a sealed container in the fridge.
One Year Ago: Minted Pea Soup and Black Bean Fajitas
June 17 2009 09:24 pm | veg
the other allison on 17 Jun 2009 at 9:45 pm #
Girl’ didn’t your Mama ever tell you that EVERYTHING is better slow roasted! Things need to linger awhile to sweeten………hmmmm…hmm.
Bonnie Tonita White on 17 Jun 2009 at 10:05 pm #
I slow roasted beets, sweet potatoes and onions tonight to go with our meat loaf. Delish! But those tomatoes sound double delish and I will most definitely try them – sprinkle a little feta cheese and balsamic vinegar on them afterward. I am always inspired by your recipes, presentation and ease with which you prepare food. I love your blog. Thanks.
ladyloo on 18 Jun 2009 at 4:01 am #
THANK YOU!! The neighbor showed up with a sack full of tomatoes last night. I’ve had not a clue what to do with them. But this will work perfectly. Thank you so much.
Christina on 18 Jun 2009 at 4:16 am #
I’m definitely going to have to try these tomatoes!! They look and sound wonderful. I’m curious if they turn out soft or a if they are little on the chewy side? I’ll find out soon enough! Thanks for ANOTHER amazing culinary idea Julie!
Kathryn on 18 Jun 2009 at 4:31 am #
What a great lunch you must of have had. Lucky you.
I have been slow roasting tomatoes for a few years now (a woman at the St. Lawrence Market in Toronto introduced the idea over a basket of Roma tomatoes). In my version, they sit on cookie racks on the cookie sheet. They are wonderful. I often put sliced garlic over mine when roasting. I freeze them and have little bursts of summer throughout the winter.
rea on 18 Jun 2009 at 5:30 am #
you are one lucky lunch lady.
‘just julie’ might be something for your tag line.
Barb on 18 Jun 2009 at 5:46 am #
Oh Rea! I like that.
How is a person supposed to behave at a luncheon like that? I wouldn’t have a clue.
Elaine on 18 Jun 2009 at 6:40 am #
Those sound stellar. I read about the horrible living/working conditions of Florida tomato pickers during the winter months (http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes) and tried to cut down on grocery store tomatoes last winter; a freezer full of slow-roasted summer tomatoes might be the solution!
Ethel Olorenshaw on 18 Jun 2009 at 6:52 am #
Once these are roasted is freezing a good storage solution? Do the tomatoes keeps their flavor and texture after freezing?
I would like to know before I make the plunge and do a batch up to freeze.
Thanks
JulieVR on 18 Jun 2009 at 6:59 am #
Most fruits and veg break down upon freezing, but cooked vegetables are always better than fresh, since they have already broken down somewhat. I haven’t frozen slow roasted tomatoes myself, but they do keep very well in the fridge for a week. Why don’t you do a batch, stick them in the fridge and freeze a couple, then thaw them, just to see how they work before freezing the rest? If you don’t like the results, it’s easy to go through a batch in a week!
Carolyn on 18 Jun 2009 at 8:22 am #
I’ve been doing these roasted tomatoes for a few years now (in September, when they are $15/bushel). I eat them straight up, but also puree them (skins and all) with some roasted garlic (and then freeze) for amazing spaghetti sauce all winter
Nancy on 18 Jun 2009 at 6:01 pm #
OH! MMMMMM!!! Not sure if it’s all the wine, or the tomatoes making my mouth water! Love it all! I usually do a roasted tomato recipe from Canadian Living years ago, and it has ideas for them including topping a nice chunk of crusty grilled baguette with goat’s milk cheese and a tomato, and also a tomato soup made with them. But, like you, I usually end up picking at most of them! Must do some soon! Thanks for the reminder.
Cory Lievers on 18 Jun 2009 at 6:58 pm #
Oh, yummy. I’m sending this link to my buddy. He loves tomatoes. Hmm, slow-roasted tomatoes for a warm bruschetta? Might be worth a try.
Kate on 19 Jun 2009 at 4:51 am #
There are many good ideas here. Thanks Julie, for stirring the creative juices. Carolyn’s idea for whirling with roasted garlic gets me thinking about a base for so many dishes. I’ve seen a creamy feta cheese dressing in several of my foodie magazines…. these will have a bath in it
Kate on 19 Jun 2009 at 4:53 am #
P. S. I always swallow too!!
JulieVR on 19 Jun 2009 at 5:15 am #
Oh yes – isn’t it great to get the conversation going? I often roast tomatoes with garlic for soup or pasta sauce, but generally go the quick route rather than slow, which gets rid of more of the liquid. These are a little more intense and almost leathery, but not in a bad way. They are thicker when whirled up. I added some of these to a quick tapenade I made last week.
DJ on 19 Jun 2009 at 5:52 am #
I do the same thing as Katherine – I add garlic (lots) to the tomatoes before roasting. I then use them in awesome pasta dishes all year round. MMMMMMMMMMM, makes me want to see if I still have any hiding in the freezer…
Mama JJ on 19 Jun 2009 at 9:25 am #
I roast my tomatoes overnight, but first I toss them with lots of fresh herbs (basil, oregano, parsley, thyme, rosemary), minced garlic, red wine, olive oil, salt and pepper. They are fabulous in grilled cheese-and-pesto sandwiches on sourdough bread. Pure candy!
Tina on 19 Jun 2009 at 7:44 pm #
I grow a lot more tumbler tomatoes than I could ever eat fresh so I’ll have a few hundred or so left over to roast! They are divine on pizzas and in salads and straight up on an antipasto plate.
For Ethel above – I throw the extras into a ziploc freezer bag and freeze. They come out beautifully.
Zahavah/Gayle on 23 Jun 2009 at 8:07 am #
Lovely pictures and great directions. I slow-roast grape tomatoes in the summer when I can’t find any good tomatoes to eat fresh. Can’t wait to try with some good ones.
Zahavah/Gayle on 23 Jun 2009 at 8:08 am #
oops – i mean in winter (sorry for second comment)
umbrellalady on 04 Jul 2009 at 7:40 am #
My mouth was watering hearing about your slow-roasted tomatoes. I have also been doing this for years with the same results. I brush mine with olive oil and crushed garlic, with fresh ground pepper and just a wee pinch of salt – divine! Tastes like summer when I use them in the winter when it is -30C.
I have put in 56 tomato plants this year – got a little carried away as I started them from seed and didn’t have the heart to toss them. I planted all heirloom tomatoes this year – the Russia Black Krim is the only one I planted before – should be an interesting crop. lol
Kevin on 04 Jul 2009 at 11:49 am #
Slow roasted tomatoes are the best. I am looking forward to the field tomatoes to roasts lots of them.
Ken on 09 Aug 2009 at 5:31 pm #
Freezing tomatoes: keep in mind that a tomato is really a berry, and berries do freeze well: the texture will be soft, but it will be soft anyway after roasting (or canning), so go ahead and freeze: hint if you can remove the air, from the bags, will keep longer
Samantha on 11 Jul 2010 at 5:13 am #
I do this overnight, for about six hours, and they’re still warm when I come downstairs. When warm the skins pop right off, and they make the best sauce. Freeze well too. I can hardly wait for tomatoes now!