Slow-Roasted Tomatoes
This is a fabulous way to intensify the natural flavors in any tomato. Obviously, using a high-quality tomato from the onset will produce an even richer flavor in the finished product. I like to use this method with tomatoes lacking in natural acids, because I think they taste flat. Slow-roasting enables the moisture to slowly evaporate while the natural sugars just begin to caramelize. In a way, this is sort of like sun-dried tomatoes only the process is accelerated. I like to use them in salads, sandwiches, pasta dishes, crostini toppings, etc. They will keep in the refrigerator for about
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This is a fabulous way to intensify the natural flavors in any tomato. Obviously, using a high-quality tomato from the onset will produce an even richer flavor in the finished product. I like to use this method with tomatoes lacking in natural acids, because I think they taste flat. Slow-roasting enables the moisture to slowly evaporate while the natural sugars just begin to caramelize. In a way, this is sort of like sun-dried tomatoes only the process is accelerated. I like to use them in salads, sandwiches, pasta dishes, crostini toppings, etc. They will keep in the refrigerator for about 10 days – just make sure to lay a piece of cling wrap directly on top of the tomatoes then cover them. Yield: about 24-36 pieces