Slow Roasted Tomatoes {FFwD}

French Fridays with Dorie is kicking off August with a delicious, simple recipe that is sure to become staple in many a kitchen.

I picked up some grape tomatoes at the farmer’s market over the weekend, and they were perfect for this recipe. To roast the tomatoes, I cut them in half and put them on a baking sheet covered with parchment paper. I sprinkled the tomatoes with a pinch of salt and a couple cranks of ground black pepper, drizzled them with olive oil, and nestled a few cloves of garlic and some fresh thyme around them.

I roasted the tomatoes at 225°F for three hours (yes, three hours!), until they were shriveled and looked a little dry.

Although they looked dry, the tomatoes were still juicy, and roasting intensified the tomato flavor. And the garlic, herb, oil, and spices added subtle notes to the flavor. I ate a few of the tomatoes, then packed the rest in olive oil to use later.

But not much later. Dorie says that the tomatoes will remain usable in the oil for several weeks. I suspect they would keep for longer than that. Mine, however, never got the chance, as I kept finding uses for them. And before I knew it, they were gone.

So the next time you’re at the market and see a pint of cherry or grape tomatoes, grab them and give this recipe a try. By slow roasting tomatoes, the flavor and color are intensified. And if you pack them in oil with garlic and herbs, you’ll find yourself adding them to all kinds of things.

Like eggplant caviar:

Or perhaps couscous salad:

Whatever you end up doing with them, they’re sure to go fast. Especially if you keep eating them out of the jar. Not that I know anyone who does that….

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32 Comments

  1. August 21, 2011 at 3:02 pm

    Can you believe I finally got around too these? Like you they aren’t going to last many hours longer to test out Dorie’s theory.

  2. Cher said,

    August 6, 2011 at 7:40 pm

    I am not the biggest tomato fan, but I did enjoy the flavor that the slow roast brought out. Making the eggplant caviar tomorrow…
    The tomatoes were great on top of grilled pizza… (in case you needed another use)

    • gaaarp said,

      August 6, 2011 at 7:43 pm

      I’ve thought of so many uses, I need to make them again soon!

  3. Teresa said,

    August 6, 2011 at 2:50 pm

    This is definitely going to be a staple in our home. I think I’m going to chop a few up and use some of the oil for scrambled eggs this morning. Love how you’ve used yours so far. Your photo is also making me look forward to the eggplant caviar!

    • gaaarp said,

      August 6, 2011 at 3:03 pm

      Thanks. The eggplant caviar was hard to photograph but still delicious.

  4. nana said,

    August 6, 2011 at 2:07 pm

    Hubby requested another batch so this morning I doubled the
    recipe. I do think they are really best in the oil and chilled. Using
    the dried herbs didn’t seem to hurt any, but today I used the
    fresh garlic and it is a lot tastier. Tricia’s family enjoyed the
    recipe, however she used thyme in hers while I used the rosemary.
    Your photos are great, I’m looking forward to the eggplant caviar.

    • gaaarp said,

      August 6, 2011 at 3:02 pm

      Thanks. It was really good with fresh herbs, but I’m sure dried would work fine, too, especially packed in oil.

  5. August 6, 2011 at 8:30 am

    Thank you for all the great ideas. Now I feel I didn’t make enough tomatoes. 🙂

    • gaaarp said,

      August 6, 2011 at 8:53 am

      I made a double batch, and it definitely wasn’t enough! Luckily, it’s an easy receipe, so it will be simple enough to make more.

  6. Elaine said,

    August 5, 2011 at 6:31 pm

    This was so much fun to make and I agree it will be hard to keep them on hand because there are so many uses for them. I will have to try the grape tomatoes with thyme next time. I like your photo with the eggplant caviar – that is one recipe I am not too sure about because my husband dislikes eggplant and I will probably have to eat it by myself!

    • gaaarp said,

      August 5, 2011 at 6:38 pm

      I’m sure you could just roast one little eggplant and make a small batch.

  7. Eileen said,

    August 5, 2011 at 1:27 pm

    Oooh, now I’m excited about the upcoming eggplant caviar. Looks good!

    • gaaarp said,

      August 5, 2011 at 1:57 pm

      Thanks. It was actually the first recipe I made from AMFT, before FFwD started.

  8. August 5, 2011 at 12:43 pm

    love the bruschetta type idea for the tomatoes!! I’ll have to try!

    • gaaarp said,

      August 5, 2011 at 12:58 pm

      These tomatoes would make great bruschetta!

      • August 6, 2011 at 8:28 am

        I made some – they are so good, that bread is just enough to sop up all that great taste. I even skipped rubbing the toast with garlic first.

  9. August 5, 2011 at 12:39 pm

    I’m with Steph… I had to eat some straight off the pan! 🙂 Yours look wonderful!

    • gaaarp said,

      August 5, 2011 at 12:57 pm

      Thanks, Jessica! I made extra, and it was a good thing, as I couldn’t stop eating them!

  10. August 5, 2011 at 12:35 pm

    I’m looking forward to the eggplant caviar! Yours looks very tasty.

    • gaaarp said,

      August 5, 2011 at 12:57 pm

      Thanks. I’ve made the eggplant caviar twice, as it’s really good!

  11. Elin said,

    August 5, 2011 at 11:54 am

    Hi Gaaarp…don’t we love this slow roasted tomatoes …a good thing I did not forgo trying it out….packed with flavors that me crave for more 🙂
    I love the idea of using them with the eggplant caviar 🙂

    Have a nice weekend,
    Elin

    • gaaarp said,

      August 5, 2011 at 12:56 pm

      Thanks, Elin! I almost skipped it just because I’ve always roasted off season tomatoes to give them better flavor, so it seemed pointless with peak season tomatoes. Boy, was I wrong! They were amazing! It made great tomatoes even better.

  12. Steph I said,

    August 5, 2011 at 11:47 am

    Your tomatoes look so lovely! Glad you found some great uses for them…they were good straight off the pan too!

    • gaaarp said,

      August 5, 2011 at 11:51 am

      Straight off the pan or right out of the container with oil, garlic, and herbs!

  13. Mary Hirsch said,

    August 5, 2011 at 10:18 am

    Going back into the kitchen, making more Tomates Confites and branching out – eggplant caviar and couscous for the weekend.

    • gaaarp said,

      August 5, 2011 at 11:34 am

      The eggplant caviar is from AMFT. I didn’t have a recipe for the couscous. It was just tomatoes, oil from the tomatoes, herbs, pine nuts, salt, and pepper.

  14. August 5, 2011 at 9:58 am

    Thanks for all the great ideas. Your eggplant caviar looks amazing!!

    • gaaarp said,

      August 5, 2011 at 10:05 am

      Thanks! Mushed eggplant isn’t the most photogenic substance on earth, so I take that as high praise!

  15. Kayte said,

    August 5, 2011 at 9:47 am

    All that looks wonderful. All of it!! I’m going to save this recipe for the fall when I want my oven on…right now I don’t…I will rally again when my pool is closed and I have a mind to stay indoors with a little additional heat and this recipe is going to be just great then…it makes those out-of-season tomatoes taste great. That chicken looks really wonderful as well, I never ever tire of barbecued grilled chicken. Ever.

    • gaaarp said,

      August 5, 2011 at 10:15 am

      Thanks, Kayte! You’re right: roasting is a great way to make off season tomatoes taste so much better. But as I found out with this recipe, it’s really amazing with peack season tomatoes, too!

      The grocery store was practically giving away chickens ($0.69/lb). I went back there twice and ended up buying 6 of them. The one in the picture above is the one that wouldn’t fit in the freezer. I used Tracey’s spice rub (for bbq pork) on it, along with some Sweet Baby Ray’s BBQ sauce. I’m with you; I could eat bbq grilled chicken any day.

  16. Cheryl said,

    August 5, 2011 at 9:44 am

    I agree–I loved them! And so easy…I love the idea of using them with the eggplant caviar.

    • gaaarp said,

      August 5, 2011 at 10:04 am

      I think I’m going to make a bigger batch next time, so I have more of them around to add to things. They went so fast!


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