Slooooowww Roasted Tomatoes | The Green Earth Girl

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August 19th, 2010

There was an excess of tomatoes on my table last night, a product of my garden and the Organic Gardening test garden, so I decided to throw a bunch of them in the oven and slow roast them. I threw everything in there: cherry tomatoes, green grape tomatoes, giant green heirloom tomatoes, yellow tomatoes. I sliced the larger tomatoes, because even I don’t have 12 hours to sit and watch them roast, but the smaller tomatoes I put in whole with just a fork puncture the keep them from bursting. I set my oven to 200°, drizzled them in olive oil, and put those babies in… Tomato 1

2 hours later…

Tomato 2

2 hours (and many peeks into the oven) after that…

Tomato 3

okay, these are so pretty they deserve a close-up…

Tomato 4

The flavor of these tomatoes is absolutely mind-blowing. Even tomatoes that I wouldn’t normally like, I love when they’re prepared like this. Mine took 4 hours in the 200° oven. Then I put them all in a tupperware dish in anticipation of their future use. Okay, so maybe a few didn’t make it into the tupperware dish, but they were delicious and I was, well…I wasn’t even hungry, but they are that good.

Tomato5

Tags: tomatoes

Comments

[...] Slooooowww Roasted Tomatoes: Ruby-red cherry tomatoes, glistening-green grape ones, and sunny yellows all roast to perfection in this recipe. Organic Gardening editor Katie Walker shares how she showed a little oven lovin’ to her first batch of tomatoes for tasty results! [...]

Posted by: Maria Rodale: Tomato Week: Easy Tomato Recipes & Tomato Plant Harvesting Tips | Garden Windmill - Renewable Energy Facts, Tips, Plans, News August 31st, 2010 at 10:56 am

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Katie Walker is Organic Gardening’s Senior Associate Editor for Food and Sustainability. She writes about the food she cooks, products she finds, and places she goes on the path to living organically.

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