Slow-Roasted Tomatoes | Dorothy Lane Market

Slow-Roasted Tomatoes

PREP TIME 10 mins
COOK TIME 2 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 26th, 2022
  • BY Chef Carrie Walters

HOW TO USE SLOW-ROASTED TOMATOES:

• Throw some in your favorite pasta dish for extra tomato sweetness. 

• Toss them with other roasted veggies. 

• Add fresh herbs and some crumbly soft cheese like goat or feta and serve with crusty DLM Artisan Bread. 

• Emulsify them with an immersion blender for a rich sauce base.

INGREDIENTS

  • 3 lbs tomatoes, washed and de-stemmed
  • ½ cup DLM Extra-Virgin Olive Oil
  • Salt to taste

INSTRUCTIONS

1
This recipe works on all sizes of tomatoes, so you can mix and match. For small ones, leave whole. For medium or large ones, cut into quarters or thick slices. This works well with a 9 x 13-inch glass pan or a braising pan. (Cast iron does not like the acidity of those lovely tomatoes.)
2
Preheat oven to 300°F. Generously drizzle tomatoes with olive oil. The oil helps preserve the tomatoes and is richly flavored by the end of cooking time. You want the level of oil to come at least ¼ of the way up the pan.
3
Let the pan of tomatoes roast uncovered in oven for at least two hours or up to three hours; tomatoes will shrink and start to caramelize on top.
4
Let cool to room temperature before storing them in the oil. They are great in your fridge for up to one month, or freeze them in their oil and use them whenever you want that rich, roasted flavor of sunny tomatoes.

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Aug 1st 2022

- Linda

Slow-Roasted Tomatoes

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 2 hr
SERVINGS 4

INGREDIENTS

  • 3 lbs tomatoes, washed and de-stemmed
  • ½ cup DLM Extra-Virgin Olive Oil
  • Salt to taste

INSTRUCTIONS

1
This recipe works on all sizes of tomatoes, so you can mix and match. For small ones, leave whole. For medium or large ones, cut into quarters or thick slices. This works well with a 9 x 13-inch glass pan or a braising pan. (Cast iron does not like the acidity of those lovely tomatoes.)
2
Preheat oven to 300°F. Generously drizzle tomatoes with olive oil. The oil helps preserve the tomatoes and is richly flavored by the end of cooking time. You want the level of oil to come at least ¼ of the way up the pan.
3
Let the pan of tomatoes roast uncovered in oven for at least two hours or up to three hours; tomatoes will shrink and start to caramelize on top.
4
Let cool to room temperature before storing them in the oil. They are great in your fridge for up to one month, or freeze them in their oil and use them whenever you want that rich, roasted flavor of sunny tomatoes.

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