Slow-Roasted Tomatoes

These tomatoes have a delicious, sweet, intense flavor. I add them to all kinds of dishes, including salads, vegetables, fish, red meat, and cheeses. You might like to try these in the Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes recipe.–Skye Gyngell

LC Supa Dupa Sugar Note

Ever see a recipe that calls for superfine sugar and just sorta shrug? As the name implies—or rather, overtly states—it’s simply superfine sugar. Hence it dissolves more quickly than standard granulated sugar. Here’s what you wanna do the next time you see those words: Either take a careful look your next trip down the sugar aisle at the grocery store or make your own simply by blitzing a little granulated sugar in the blender, pulsing the crystals just enough so they’re very finely ground but not so much that they’re powdery. You want superfine sugar, not confectioners’ sugar. Let us know how it goes.

Roasted Tomato Recipe

  • Quick Glance
  • 10 M
  • 4 H
  • Makes 6 to 8 or 1 medium jar

Ingredients

  • 6 to 8 ripe plum tomatoes
  • 2 teaspoons superfine sugar (see Note)
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper

Directions

  • 1. Preheat the oven to its lowest setting—probably 250°F (120°C).
  • 2. Halve the tomatoes lengthwise and lay them, cut side up, in a single layer on a large baking sheet.
  • 3. Mix together the sugar, salt, and pepper, then sprinkle over the cut surface of the tomatoes. Roast in the oven, undisturbed, for 3 to 4 hours, until they shrivel up. Let cool.
  • 4. Refrigerate and use within a few days. Or pack in sterilized jars, cover with extra-virgin olive oil, seal, and refrigerate for up to a month (but use within a week once opened).
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Testers Choice

Testers Choice
Testers Choice
Brenda Carleton

Apr 21, 2010

We’ve been blessed with a bumper crop of tomatoes again this summer, so I’m happy to use them in as many different ways as I can. I’ve oven-roasted tomatoes often, but had not yet used this particular recipe. They burst with intense tomato flavor and became even sweeter. Roasting vegetables and fruits is one of my favorite ways to use them. I loved the texture — they were sort of soft and pliable, yet held together very well. I am going to use them in my favorite marinated feta recipe. Sometimes I blend them and make a simple soup. Usually, when I roast tomatoes, I add a sprig of thyme and/or rosemary to each half. I prefer that, but this is still a very simple, delicious recipe that really accentuates the tomato flavour.

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