Photo: Slow Roasted Tomatoes Recipe
Ingredients
- 10 to 12 plum shaped tomatoes, halved and seeded
- 3 tablespoons olive oil, plus 3 tablespoons
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
Directions
Preheat oven to 200 degrees F.
Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
Ancho Chile Essence:
- 3 dried ancho chiles (1 1/2 to 2 ounces)
Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup
Smoky Tea Essence:
- 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags
If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup
Wild Mushroom Essence:
- 1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels
Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup
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By inkspot711_5364517
Melbourne Beach, FL
on December 15, 2006
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They were so sweet.... and tasted great
By cgryskiewicz_21...
Charlotte, NC
on February 22, 2005
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This was a very easy recipe. I added a couple of cloves of garlic to the bakers rack as well as tossed fresh basil after roasting. EXCELLENT!
By davtramorris_542907
Eagle, ID
on August 22, 2004
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I bought "roasted tomatoes" at our local specialty market for $18 a pound. For this recipe I bought plum tomatoes and saved $17 a pound. They are awesome on sandwiches and bruschetta!
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