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Prep Time: 15 Minutes Cook Time: 4065 Minutes |
Ready In: 4080 Minutes Servings: 4 |
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You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoesand now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta. Ingredients:
4 pounds plum tomatoes, halved lengthwise |
6 garlic cloves, minced |
5 tablespoons extra-virgin olive oil |
Directions:
1. Preheat oven to 200°F with racks in upper and lower thirds.
2. Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
3. Cooks' note: Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using.
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