Slow-Roasted Tomatoes

 

These tomatoes are luscious and luxuriously EASY!  A fantastic side-dish!  Taken entirely from Fine Cooking‘s recipe for Slow Roasted Tomatoes — I slow roasted mine at 300 degrees Fahreneheit for three hours:

“Not only does slow-roasting concentrate and caramelize the intense flavor of a beefsteak tomato, but it also gives it a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches and crostin, or just using as a terrific side dish for grilled or roasted meats. They keep in the refrigerator for a week (or longer, I suppose, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on crusty bread, or use it in a vinaigrette.

The only secret to roasting tomatoes is not to undercook them. The technique is simple: cut tomatoes in half, spread them in one layer on a rimmed baking sheet, sprinkle with salt and herbs, and coat generously in olive oil. Roast slowly (for about 3 hours) until the tomatoes are a deep, rich brown and very collapsed. You can certainly use this method on less-than-ripe tomatoes—and they will taste better after roasting—but if you start with really meaty, juicy-ripe tomatoes, the end result will be out of this world.”

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