We’ve had a serious tomato glut this year, despite the best efforts of spouse and self to gorge on tomato sandwiches, tomato salad and various types of gazpacho. A sandwich of home made bread, home made pesto, home grown tomato and artisan cheese has been my perfect lunch. But it only uses a couple of slices of our heirloom giants.
So this morning I turned the oven on very low — still a bold undertaking given Toronto’s prolonged heatwave — halved some of our cherry tomatoes, added salt, pepper and olive oil, put the tomatoes in the oven and retreated to my air conditioned office until mid afternoon.
And the result is pretty damn good, like essence of heirloom tomato. It’s so simple that it hardly seems worth posting the recipe, but here it is anyway.
Slow roasted tomatoes
Slice or halve the tomatoes (depending on size), put on a baking sheet and brush generously with good quality olive oil. Grind on a little salt and pepper, and add a few garlic cloves, unpeeled.
Roast for 4-8 hours, depending on your mood and how chewy you think the tomatoes ought to be. Mine are still pretty moist. Store in the fridge.
You can cover them with olive oil for a longer shelf life, but I don’t think they are going to last that long.
Next up. Using some of the spoils in King Arthur Flour’s #bakealong challenge, which this month offers a yummy sounding bread that I might eat in a single sitting.
Something that combines gardening, preserving (of sorts) and baking bread? How can I go wrong.