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Monday, April 2, 2012

Slow roasted tomatoes

I'm not a fan of recipes. 

I think slavish adherence to recipes takes away from the fun and improvisation of cooking, engendering fear of failure. But I'd like to share an easy and delicious way of taking advantage of the coming abundance of tomatoes. The beauty of this method is that it works with almost any variety of tomatoes, and even those in somewhat less than "salad" quality will benefit from it. I recently came across a sale of plum tomatoes.

Plum tomatoes, cut into quarters, laid in a parchment lined sheet pan.
You can put a lot of tomatoes there. Sprinkle liberally with salt, a little olive oil, and what available fresh or dried herbs you have (except maybe rosemary). I had fresh oregano and thyme, so I used those.

Then stick the pan in a hot (350F) oven, and bring the heat down to 200F. Then go to bed. Really, just let it go overnight. The next morning, your kitchen will smell wonderful.

Slow roasted tomatoes, ready to eat.
You can snack on these straight away, sprinkle a little more olive oil on them to go with olives, chop them up and toss into pasta or rice. Or batter and deep fry them. The possibilities are endless. They freeze well, and are vegan to boot.

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