It's that time again.
Gardens across the nation are rewarding those who have weeded, watered and mulched with a bumper crop of produce.
Tomatoes are in rather abundant supply around here.
But the jewels in the photograph below did not come from my garden...they are waaaaaay too perfect. My little organic tomatoes are riddled with bug holes. And I'm OK with that.
I came across this recipe on a food blog called The Smitten Kitchen. If you have a chance, please go visit Deb. She operates out of a tiny (42-square feet!) kitchen in New York City. It just goes to show you don't have to have an acre of kitchen to crank out delicious, good-looking food. She has my full admiration and respect. Her writing is crisp, her recipes are fresh. She's clearly deserving of the success of her blog.
And I share her
addiction to love of slow-roasted ("sun-dried") tomatoes.
Truly, the methods couldn't be simpler.
It works best with cherry, grape, or small Roma tomatoes.
Just slice the tomatoes in half, place them on a parchment paper-lined baking sheet, toss around with some some unpeeled garlic cloves and fresh herbs, drizzle with olive oil, and bake them at 225 degrees for about three hours, until they are shriveled and a little dried.
When they're done, you can taste every ray of sunshine and every gentle breeze that caressed their skin while they were on the vine.
And the garlic?
Like an eager recipient of parade candy, I feverishly peeled away the papery skin, squeezing the complexly sweet and velvety smooth morsel into my mouth.
I heart roasted garlic.
This recipe rocks my world.
Smitten Kitchen's Slow-Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary
Preheat oven to 225 degrees.
If you are using Roma tomatoes, slice them in half lengthwise. For cherry or grape tomatoes, cut in half crosswise.
Place tomatoes (cut side up) and garlic cloves on a baking sheet lined with parchment paper. Drizzle lightly with olive oil (don't drown the tomatoes...just make them lightly shimmer.) Toss on the sprigs of herbs (or sprinkle on dried herbs if substituting). You can add a little salt and pepper, but it's really not necessary.
Bake the tomatoes for about 2 1/2 to three hours. The goal is for the tomatoes to emerge a bit shriveled and dried-looking...with a little juice remaining inside. (Hard to describe...easy to see when you check on it in the oven.)
When finished, the tomatoes can be stored (after they've cooled) covered with olive oil in the refrigerator. Or toss them with a pasta dish. Or eat them straight off of the baking sheet. You will never have to buy "sun-dried" tomatoes again. Because let's face it..."they" make theirs in the oven, too.
Recipe rewritten from The Smitten Kitchen