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Slow & Low Roasted Tomatoes

August 12, 2018 Liv Maki
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Tomato season is upon us, and they are everywhere; the Farmers Market, grocery store, and, most importantly, in my backyard. Each year I plant a few different types of tomatoes. I usually just eat the cherry tomatoes standing directly in front of the plant (most don't actually make it to my kitchen), but some have a longer lifespan. San Marzanos usually ripen last and end up being canned and used for pizza and pasta sauce during the winter and spring. This year, I added another heirloom tomato into the mix that ripens on the earlier side and was destined to be my BLT tomato. I eat many, many BLTs in the summer. Many. Alas, these tomatoes did not turn out to be all that I had hoped for - a little watery, a little mushy and not a ton of flavor. I decided to slow roast them to condense the flavor before freezing them to add to meals throughout the summer and fall. This technique takes a few hours in the oven but can yield sweet and flavor-packed tomatoes. I quartered my large heirlooms, but if you use cherry tomatoes - you can just leave them whole.

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Normally I have a pretty specific ingredient list but for this recipe I'm just going to share the general idea. For the tomatoes, cut them into small-ish pieces (or leave whole if they are small) and lay them onto a sheet pan. Add lots of herbs (I used rosemary) and garlic cloves. Sprinkle with salt and oil (I used grapeseed). Preheat the oven to 200 and roast the tomatoes for 4-6 hours until they have shrunk in size and have lost most of their water. My ended up being in there around 5.5 hours.

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Little flavor bombs! You can freeze these, use them right away, or preserve them in olive oil in the fridge. 

Tags vegan, vegetarian, summer, recipe
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