Tomato Season 5

Slow cooking concentrates the flavor of late-summer tomatoes so that no other seasonings, not even salt, are needed in the final product.

Preheat the oven to 200 F.

Slice plum tomatoes in half and arrange them, cut side up, in a Pyrex roasting dish or cookie sheet. Lightly sprinkle each with a mixture of kosher salt and cracked black pepper. You can if you wish, add dried herbs like thyme, oregano or basil. Go easy on them, however. Drizzle each tomato half with 1 tsp. extra-virgin olive oil.

Roast the tomatoes for 8 to 10 hours. When done, use as desired in pasta, omelettes, as a tomato sauce or as confit.

Click here for a high-resolution version of this picture.

The danger with this dish is that you’ll make too few, as I did. I solved that problem by whipping up a batch of pasta. Next time — and there will be a next time, probably next weekend — I’ll make triple this recipe and freeze the whole thing so I can enjoy them during the winter.


Penne with slow-roasted plum tomatoes, heirloom tomatoes, tomato oil and herbs

2 comments

  1. Hi Urs, thanks for stopping by.

    The yellow plums aren’t heirlooms (I don’t think). I combined the slow-roasted ones with some chopped heirloom toms for the sauce.

    When I do cook heirloom toms, I prefer to treat them as little as possible.

    Like

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: