Slow-Roasted Tomatoes Recipe
Transform Ho-Hum Tomatoes Into the Best You've Tasted Yet
Even during peak Summer months, I'll occasionally find myself with a bounty of tomatoes that don't quite send me to taste-bud nirvana. Whether they're slightly mealy or just don't bring the ripe, umami-rich flavor, there's an easy way to transform them into some of the best eats you'll have all season: a low and slow trip to the oven.
After about 3 hours in the oven — don't be daunted by the long cook time; it's an extremely hands-off process — the tomatoes take on a concentrated, almost caramelized flavor that's similar to sun-dried tomatoes, while retaining some of the juiciness and textural pop of a fresh tomato. They're outstanding in everything from pasta to sandwiches to salads; I plan to keep a batch in my fridge all season long. For my favorite way to devour these juicy gems, add a few halves to a cream-cheese-slathered salt bagel.
