You'll Want To Commit This Simple Technique To Memory

TOMATOPhoto: Courtesy of Yossy Arefi.
I generally go to the u-pick farm for berries; blueberries are my favorite. But, recently, I've gotten really excited about cherry tomato picking.
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On my last visit to the farm, I filled a basket with those yellow beauties and then stopped and took a big inhale of the vegetal and earthy plants. I thought of picking tomatoes with my mom from the plants in the front yard, remembering how we used to bring them inside still warm from the sun. I remembered how we used to slice them thickly before dressing them simply with vinegar and salt and pepper, and then eating them with our fingers and slurping up the juices from the bottom of the bowl or tucking them into sandwiches on toasty wheat bread with mayo.
Before I knew it, I had about two quarts of tomatoes, and my friends were ready to leave, so I tucked them under my arm and headed back to the city. I enjoyed them all that week in salads like my mom used to make, and in pasta with lots of olive oil and basil. I made a batch of salsa and ate them straight from the basket. Then, so I could keep some around a little longer, I took the last pint and roasted them to slumpy perfection.
This is more of a technique than a real recipe, almost silly to even write it down, but here it is. It produces the tastiest, wrinkliest little tomatoes that are great tossed with pasta or salad or on a cheese plate with some crusty bread.
Slow-Roasted Tomatoes
Ingredients
Any variety of small tomatoes sliced in half or larger tomatoes cut into thick slices
Olive oil
Sea salt
Pepper
Woody herbs like thyme or rosemary (optional)
Garlic cloves with skin on (optional)
Instructions
1. Heat your oven to 250 degrees Fahrenheit.
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2. Arrange the tomato halves, cut side up on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. You can also sprinkle some chopped herbs or toss some garlic cloves on the sheet. Roast the tomatoes for 2-2 1/2 hours or until they are wrinkly at the edges.
3. Store in a jar, covered with olive oil. Use within about a week.