When Life Hands You Under-Ripe Tomatoes….Slow Roast Them!

26 Jul

Along with the oatmeal from Papa Spuds (see my oatmeal-fig cookies), I got a batch of roma tomatoes in my box this week that just weren’t there yet.

I’ve been wanting to slow-roast tomatoes for a while now, but when you get them perfect and plump, red and juicy, you really must enjoy them in all their glory – on a sandwich or in a sauce.  Then there are times when under-ripe tomatoes fall into your hands – true blessings in disguise!

After a quick toss in olive oil, salt and thyme, these babies go into a 225-degree oven for 4-5 hours.

4-5 HOURS?!?!!

Yes. It seems crazy to let a delicate little tomato bake in an oven for that long, but it’s a very low temperature and allows the tomatoes to slowly shrivel up into themselves…caramelize…and concentrate.  What comes out are bite-sized, chewy yet slightly juicy, sweet tomato candies!

Halfway! Starting to look good!

If you don’t eat them all right off the baking sheet, you can drizzle them with olive oil and balsamic and slide them into a caprese salad. Mix them into a pasta salad or blend them into a pesto. Or, do like me and stack them onto a BLT with basil mayo 🙂 Wow.

Done! I had to snag one…

The possibilities are endless, but one thing is for sure:  you’ll be glad life handed you those under-ripe tomatoes afterall.

*Recipe is a general guideline.  Feel free to play with different spices/flavors!

4-6 Under-ripe roma tomatoes

1-2 Tablespoons of olive oil

1 Teaspoon dried thyme

1/4 Teaspoon salt

Preheat oven to 225.

Slice tomatoes into uniform slices.

Toss with olive oil and spices.

Arrange in a single layer on a parchment lined baking sheet.

Bake for 4-5 hours until flattened and shriveled.

Store tomatoes you don’t eat right away in an airtight jar or container with olive oil in the fridge.

~Carla

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4 Responses to “When Life Hands You Under-Ripe Tomatoes….Slow Roast Them!”

  1. Tara July 26, 2011 at 11:33 pm #

    Nice! I need to try this. I’ve also wanted to do this with garlic but can’t seem to get it right.

  2. Kim Wike July 27, 2011 at 1:51 pm #

    I want these now!

  3. Bori July 27, 2011 at 11:31 pm #

    mmmmmm… roasted veggies in general are awesome. But I like this focus on something in season.

Trackbacks/Pingbacks

  1. Gnocchi with Slow Roasted Tomatoes, Spinach and Goat Cheese « The Fancy Apron - August 5, 2011

    […] those slow roasted tomatoes?  Remember how I said you could play around with how you spice/flavor them?  Well, that’s […]

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