Slow roasted tomatoes
Slow roasting is a great way to
prepare the season’s surplus of
tomatoes for storing. A couple of
hours spent in the oven intensifies
flavours and caramelizes natural
sugars, resulting in sweet, juicy, more
concentrated tomatoes with little
acidity. roasted tomatoes freeze well
and are delicious in soups and salads,
sandwiches and pasta sauces, on
a cheese tray or eaten straight-up.
Fleshy roma or plum tomatoes are
best for roasting.
This recipe easily doubles, triples or
quadruples and you can add chopped
fresh herbs such as basil, oregano,
thyme, chives or rosemary.
• 4-1/2 pounds (2 kilograms) Roma
or plum tomatoes
• 1/3 cup (70 ml) olive or canola oil
• One bulb garlic
• Fresh ground pepper
To slow roast your tomatoes, preheat
the oven to 250 F (120 C); to roast
more quickly, preheat oven to 400 F
(205 C). Cut the tomatoes in half or
quarters lengthwise and spread on a
rimmed baking sheet. Peel garlic and
add to tomatoes; drizzle with oil and
toss to coat well.
roast for 4 hours at 250 F (120 C) or
for 1 hour at 400 (205 C), or until the
tomatoes have released their juices
and started turning golden. Cool and
store, along with the juices and oil
from the pan, in a sealed container in
the fridge for up to a week, or freeze
for up to 6 months.
Per serving, 1/6 of recipe: 70 calories,
6 g total fat (0.5 g saturated fat, 0 g trans fat),
0 mg cholesterol, 5 mg sodium, 6 g carbohydrate,
2 g dietary fibre, 3 g sugars, 1 g protein.