Tuesday, March 8, 2011

3 hour tomatoes

Three hour tomatoes do stay in the oven for three hours. Nice and slow, the tomatoes get shriveled and concentrated in it's flavor. I don't think I've ever had more intense flavor of tomatoes before. These are a great way to feed veges to your kids too. I love Tyler's recipes, I don't think I have had one bad recipe from his cookbook yet! We make this dish over and over again because it's one of those winner recipes: looks great, great for your health, cheap to make, good as leftover as is, AND great made into pasta sauce or tossed in your salad. Must have in your repertoire :D

ps. this particular time I made them, my ovens were being over worked... I have two ovens and these guys needed to leave the oven prematurely for some other goodies to be roasted... they were still goood though.
when placing the tomato halves on a sheet pan, make sure the garlic slices gets on top of tomatoes. in my experience, the ones that gets forgotten on the sheet... burns :(

all shriveled up:)

This recipe is from tyler's book, and also here online

Preheat the oven to 300°F. Slice the tomatoes in half lengthwise and put them in a large bowl. Drizzle with a 4-count of oil. be generous! Toss in the garlic and thyme; season with salt and pepper. Toss the tomatoes to coat in the flavored oil. Arrange the tomatoes on a sheet pan in a single layer, cut side up. Pour the oil from the bowl over the tomatoes and roast for 3 hours to concentrate their flavor. They should be shrunken and dry to the touch.

when you are seasoning these guys with salt, season them liberally! give them a good healthy dose of flavor enhancer!

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