I slowly dry my tomatoes; this is lovely to do under a hot summer sun, but is easily accomplished in a low-temperature oven as well. The rich and sticky tomatoes are an integral part of my favorite frittata, but also make for a delicious addition to or garnish for many dishes.–Jessica Theroux
LC On The Necessity & Versatility of Sticky Tomatoes Note
The only teensy peeve we could possibly imagine having with the charming Jessica Theroux and her sticky, chewy, squidgy-in-a-good-way tomatoes? The nonchalant mention that they make an able accompaniment to “many dishes.” We can certainly come up with our own list of uses–tossed with pasta, plopped alongside grilled meat or fish, smooshed onto ricotta-slathered crostini, stirred into stews, and gobbled greedily, one after another, as you stand at the counter–yet we’re curious to hear what those Italian grandmothers that Theroux spent a year interviewing suggest. We know that at least one of them harnesses sticky tomatoes in a frittata, as Theroux shares a lovely recipe for a jumble of eggs, pecorino, and these very tomatoes in her lavishly photographed book. But if anyone has any other suggestions, we and our stash of sticky tomatoes are standing by….
Oven-Roasted Tomatoes Recipe
Hands-On Time: 10 minutes | Total Time: 1 hour, 30 minutes, not including cooling | Serves 6 to 8
- 1 pound mixed tomatoes (cherry and regular tomatoes; meaty and firm tomatoes work particularly well)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Sprinkle granulated sugar, if it’s not tomato season
- 1. Preheat the oven to 325°F (162°C). Line a baking sheet with parchment paper.
- 2. Slice the cherry tomatoes in half and the larger tomatoes into slices 1/3- to 1/2-inch thick. Place the tomatoes on the baking sheet and drizzle with the olive oil, gently turning and sliding and rubbing the tomatoes around in the oil to coat them on all sides. Sprinkle with the salt and, if desired, the sugar.
- 3. Bake for roughly 1 hour to 1 1/4 hours, until the tomatoes look a little wrinkled and sticky and are starting to brown on the bottoms but still have some moisture left in them. Remove the parchment and the tomatoes from the baking sheet and let cool on a wire rack while you try not to inhale all of them, one after another.
Hungry for more? Chow down on these:
Oven-Roasted Tomatoes Recipe © 2010 Jessica Theroux. Photo © 2012 David Leite. All rights reserved.