Рецепт #SundaySupper: Roasted Balsamic Tomatoes
This may not feel like much of a recipe to you, but this is one of my star kitchen staples these days. Frankly I need all the shortcuts I can find, with my time being gulped down by the gallon between remodeling a condo we recently bought a short brisk walk from Lake Tahoe, and packing to move to a much smaller home we’re buying just outside San Francisco. To be honest, it’s not that I might have some of my husband’s meat-centric dinner if I’m not organized. No, if I’m not prepared with a pantry of ingredients like these roasted tomatoes, I’ll be tempted to just have cookies for dinner.
Change is both exciting and sad. One part of me is brimming with anticipation of the new, my mind overflowing with ideas of how the furniture may (or may not) fit into our new digs. But there’s a strand of sadness woven into the excitement as my fingers relax their grip on a home full of memories. Change is inevitable.
This week’s theme for Sunday Supper is Cooking Low and Slow, hosted by one of my favorites bloggers, Susan at the Girl in the Little Red Kitchen blog. You may think this a theme best suited to cold, snowy winter nights; short ribs cooking all day until heavy meat melts from thick, blunt bones into a thick tomato-wine sauce. But I beg to differ.
I slow roast various foods year round, like these roasted tomatoes. I confess I even buy tomatoes out of season (please don’t hate me) specifically for roasting, as it’s a great way to use tomatoes that lack the in-season juiciness perfect for middle-of-August tomato sandwiches. I roast these beauties, all laid out basted in oil, in an oven using low heat for several hours. While I do the laundry, putter in the garden, and paint the house, the tomatoes gradually thicken with intensified flavor. OK, maybe I don’t have time to paint the house while they’re roasting away, but you get the picture. The result is a hearty tomato-meatiness perfect for pizza, whole grains dishes, and bruschetta. I pack them in a container with fresh thyme twigs and additional olive oil, and put them in the refrigerator until I need them.
A Few Cooking Notes:
I roast my tomatoes for a long time at a low heat. It’s certainly possible to roast them for a shorter time at a higher heat, but the tomatoes don’t seem to thicken up in the same way for the meatiness I want.
The roasting time will vary, according to the juiciness of the tomatoes. I roast mine until they look like the photo: puckered and browned around the edges, the cavities still moist with a very small amount of liquid in them.
The balsamic drizzle is optional, but adds to the meaty, rich flavor I look for.
Later this week, I’ll have some recipes that incorporate these roasted tomatoes to give you some ideas for your own kitchen.
by Susan Pridmore
Makes 12 tomato halves
Prep Time: 10 minutes
Cook Time: 4 hours
- 6 tomatoes
- 1/4 cup olive oil
- Salt
- Pepper
- 1/2 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 10 twigs fresh thyme
- 1 tablespoon olive oil
Preheat the oven to 300˚ F. Line a baking sheet with parchment paper.
Wash and dry the tomatoes, and slice them in half, horizontally. Lay them, face up, on the parchment paper. drizzle the oil over them, allowing oil to drizzle onto the parchment paper.
Sprinkle the tomato halves with salt, pepper and the dried thyme.
Roast for four hours. Drizzle the balsamic vinegar over the tomatoes, and allow to cool.
Pack into a container and lay the fresh thyme twigs across them. Pour all of the excess oli from the parchment paper, now essentially a tomato oil, onto the top and add about 1 tablespoon of additional olive oil.
Store in the refrigerator for up to one month. They can also be frozen for at least six months. They can probably be frozen for longer, but I haven’t personally done it. I eat them up too fast. .
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And now, go check out all the wonderful Low and Slow Cooking recipes from the rest of the Sunday Supper group!
Low & Slow Breads & Starters:
Asiago Meatballs from Daily Dish Recipes
Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel
Low & Slow Mains:
Appetizing & Wonderful (A & W) Ribs from Foxes Love Lemons
Apricot-Mustard Baked Ham from Healthy.Delicious.
Braniya {Lamb and Eggplant Tajine} from MarocMama
Brisket from Sustainable Dad
Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
Carnitas from That Skinny Chick Can Bake
Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
French Dip Sandwiches from Hezzi-D’s Books and Cooks
Fried Beef Ribs from The Urban Mrs
Italian Beef from Curious Cuisiniere
Italian Sunday Gravy from The Girl In The Little Red Kitchen
Jambalaya from Gourmet Drizzles
Minestrone Soup from Peanut Butter and Peppers
Osso Buco from Webicurean
Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
Salsa Chicken from Momma’s Meals
Sauerbraten from Magnolia Days
Slow Cooker Chana Masala from Small Wallet, Big Appetite
Slow-Cooker Mole from girlichef
Slow Cooked Pork Sausage and Onions from Family Foodie
Sweet Pork from Table for Seven
Low & Slow Sides:
Caramelized Garlic in the Crock-Pot from Shockingly Delicious
Rice, Bean and Vegetable Casserole from Happy Baking Days
Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian
Low & Slow Desserts:
8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog
Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
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