Tuesday, February 23, 2010
Slow Roasted Tomatoes
One of the simplest and best things.
Even winter supermarket on-the-vine tomatoes will roast up beautifully.
Set the oven to 250 degrees F. Oil a pan with fragrant extra virgin olive oil and sprinkle the bottom with a premium sea salt (i like Le Saunier de Camargue Fleur de Sel). Slice ripe tomatoes in half, drizzle with the oil and pinch salt over each cut side. Slide the pan into the oven and roast 4-6 hours.
Delicious with seared endive and any delicate green (maché is my favorite), or with chévre and arugula on baguette, gruyére and baguette, parmesan and baguette, blended into a pesto, etc. etc. etc.