SLOW ROASTED SUMMER TOMATOES

SLOW ROASTED SUMMER TOMATOES image

Number Of Ingredients 7

Ingredients

3 Tbsp. plus 1 cup extra-virgin olive oil
4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
Kosher salt
Granulated sugar
1 Tbsp. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbsp. fresh thyme leaves

Steps:

Heat the oven to 350°(LESS- try 300 o ) F. Line a 12 x 17-inch rimmed baking sheet or two 9x12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbsp. of the olive oil. Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves, being careful not to wash the garlic and herbs off the top of the tomatoes. Roast in the centre of the oven until the tomatoes are concentrated, dark reddish brown, with deep browning around the edges and in places on the pan and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette. While I can't keep the tomatoes fresh until winter, I can capture the flavour by slow-roasting them and then freezing them. Once they're roasted, the tomatoes will keep in the freezer for months! Slow-roasting concentrates the tomato flavour and with the addition of garlic and herbs, make a wonderful addition to pasta, soups, stews and sauces. They are also great for appetizers, served on a cracker with some cheese. And a bonus of this method is that infused tomato/garlic/herb oil that is left in the pan. Use it to pack some tomatoes in a jar to refrigerate and use right away, or save the oil to use in cooking or for a vinaigrette.