What do you do when tons of tomatoes hit your doorstep? Well, first of all, say 'Thank You' - that part is important because it's what you should do when you get a present. The vision of melt-in-the-mouth sweet juicy delicious tomatoes, plus a zillion vibrant red possibilities, got to me. I smiled, grabbed the baskets, and entered my kitchen with a mind full of ideas. I totally forgot about thanking. Fortunately, I realized soon enough to call back and apologize. It's all right, your happy face said it all!! I'm an open book when it comes to food!
Slow roasted tomatoes are good on their on, in a salad, a tart or pasta, to make a sauce or soup. I specially love them in a tomato sauce, blend with a couple of fresh basil leaves. YAM!
Slow Roasted Tomatoes
12-14 medium/large tomatoes, cored and quartered
6-8 garlic cloves, unpeeled
1/4 cup olive oil
1 Tbsp sugar
dash of balsamic vinegar
salt and pepper
pinch dry basil (optional)
Preheat oven to 150ºC (300ºF). Place the tomatoes and the garlic cloves in a baking tray lined with baking parchment. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Sprinkle with sugar and dry basil. Bake for about 50-60 minutes or until dried-up. Peel the garlic cloves, and mash. Use it together with the tomatoes.
Store in the fridge in a jar with extra olive oil, if necessary. Use within a week.