My Roasting Obsession

This Time It's S--L--O--W

By Gayle

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And I Do Mean SLOW

Remember this post about one of my favorite cooking methods, roasting?  I roast vegetables at least 4 times every week.  That why I was so intrigued when I stumbled across this recipe for Slow Roasted Tomatoes in the Cooking Light magazine that I picked up at the Ventura Lassen's.

Warning:  Start This In The Morning!

Slow Roasting?  Really?  Roasting to me meant very high temperatures and fast cooking.  

So I thought I'd try it.  This is adapted from the Cooking Light recipe.

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Slow-Roasted Tomatoes

You'll Need:

Preheat the oven to 200 degrees.  (Yes, you read that right.  Two Hundred.)

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Prepare the tomatoes by washing, patting dry, and then cutting lengthwise in half.  I also removed the small core.

Combine the oil, spices, and honey.  It will mix together like a paste.  

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Add the cut tomatoes and stir with a large spoon until the tomatoes are coated.  The tomatoes will give off some juice and that will help to get the spices on all of the tomatoes.

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Place the seasoned tomatoes on a large baking sheet.  I hate to waste anything (blame my depression-era parents) so I scooped the spices and juice that were left in the bowl and spooned it over the tomatoes on the pan.

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Then pop those babies in the oven and let them slow-roast for 7-8 hours.  Yes.  Hours.  

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I just could not resist checking on them periodically throughout the day.  They smelled so good!

Voila!

These were SO. GOOD.  The slow-roasting intensified the flavors of the tomatoes and spices.  Awesome.

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I served them as a side dish (with spinach and arugula) to soup, but they would be great tossed in pasta, or next to grilled chicken or fish.  And here's a bonus--This dish is Paleo!  (See this post for more information about the Paleo diet.)

I wonder what else I could roast slowly?

Happy (slow) roasting! 

Lassen's