Posted by fourclankitchen on July 3, 2011
I am in summer hoarding mode and for the last 2 weeks I have focused on all things tomato and peach. I grabbed some roma tomatoes at the farmer’s market this week and slow-roasted them. The recipe was provided by my mother-in-law (JG) who has been slow-roasting tomatoes for years, before this technique became popular.
2 lbs. plum tomatoes (12-14)
2 Tbs. olive oil
¼ tsp. salt or to taste
2 tsp. sugar
2 tsp. fresh thyme leaves
Preheat oven to 250°. Cut the tomatoes lengthwise in half and remove the seeds by poking them out with your fingertips. Toss the tomato halves with the oil, salt, sugar, and thyme in a bowl. Spread them cut side up on a baking sheet. Bake until they are slightly browned on the edges, the skins have wrinkled and they have the texture of a soft prune, 2-3 hours. (Depending upon your tomatoes, longer times may be needed). The baking time varies depending on the ripeness and juiciness of the tomatoes.
These can be used in anything– they always make dishes better. Obviously, as long as you’re doing it, you may as well do at least a double recipe, as they freeze well, and get used in a hurry.
Update: I now use 325˚F oven temp and slice the tomato into thirds rather than halves. This makes the process quicker (about 2 hours).