Slow Roasted Tomatoes
On Wednesdays you can join me as I receive my box and pick a choice recipe to explore and share. As a member of Full Circle’s Farm-to-Table program I know that eating healthy and fresh, organic foods means a dedication to cooking at home, and though eating a box of food each week isn’t difficult, it does take some planning and a few healthy tips. Join me each week on Fridays and Wednesdays to hear about how I’m managing my order and making the most of my box as well as sharing a recipe or two for your enjoyment. For even more healthy tips and nutritional information, join us on our health and nutrition blog Good Food Health every Monday and Thursday.
I came across this recipe a while ago in Smitten Kitchen and thought I’d give it a go when tomatoes really hit their stride. She used a variety of cherry tomatoes, and I can’t imagine how delicious each little tomato became after a few hours of roasting. Even though we haven’t, as of yet, reached true tomato season—that time of the year when I can go to my local farmer’s market and pick out a luscious heirloom tomato and eat it like an apple—the Roma tomatoes coming in my order no longer need to be prepped in the windowsill before eating.
I was reminded of this recipe again lately and though it takes three hours or more (I know, seriously) the result is worth it. Plus, you can easily make a large batch and store them topped with olive oil in a jar in the fridge for up to a month. They make a delicious addition to everything from pasta and pizza, to salads and steaks.
Similarly, roasted red onions are another great ingredient that can be used in a variety of recipes. They need to roast at a higher temperature, about 375°F, to properly caramelize and pair well with a splash of balsamic vinegar as well as the generous covering of salt and pepper. They can also be prepped and stored up to a month covered with a thin layer of olive oil.
- 6 Roma tomatoes, halved lengthwise
- 1 T sugar
- 1/2 T sea salt
- 1/2 T ground black pepper
- Preheat your oven to 250°F. Arrange the tomatoes on a large baking sheet or dish. Sprinkle evenly with sugar, salt and pepper. Roast from 3 to 4 hours, until the tomatoes shrivel and become lightly browned. Remove and set aside to cool or use immediately. To store, place in sterilized jars and coat with a layer of olive oil. Store refrigerated for up to a month.
- 4-5 medium red onions, peeled and sliced in 1/8-inch rounds
- 1/2 cup sugar
- sea salt and ground black pepper
- 3/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Preheat oven to 375°F. Toss in salt and pepper, olive oil and vinegar until well coated. Roast in the oven for 25 to 35 minutes, turning them periodically until soft and deepened in color. Serve immediately with steak or roast, or use as a chopped topping on arugula pizza or as an ingredient in salad. Their pungent sweet-tart flavor pairs well with light cheeses and strong meats. Store when cooled in the same fashion as the tomatoes.