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Tasting Notes
Chefs are experts at coaxing a food’s natural flavors to the surface.
Although professional kitchens may want to keep their cooking tricks a secret, the simple technique of slow-roasting is proof that it is easier to develop complex dish profiles than you may think. Slow-roasting tomatoes is an effortless way to concentrate and caramelize their sweet and sour flavors. They offer a burst of sweetness and acidity where balance is needed, say with blander proteins and other rich foods.
Tips & Techniques
- Don’t rush the roast. Do I really have to slow roast? Yes! Sure, you can crank up the heat and roast your tomatoes quickly, but you won’t get the same deep flavor. By slow-roasting tomatoes, you let the oven do the work to concentrate their flavors. So, fold the laundry, pay some bills, catch up with friends – just don’t rush your tomatoes.
- Too many tomatoes? Make a sweet and savory vinaigrette. You patiently waited for your oven-roasted tomatoes to finish cooking and now you’re wondering what to do with all those shriveled red ovals. One idea is to toss them in a blender with a little vinegar, salt, and olive oil to create a tasty dressing.
Toolbox
- Cooling rack. Roasting tomatoes over a rack instead of on a sheet pan allows liquid to fall from the tomatoes without accumulating under them. This helps dry them out and prevents them from steaming in their own juices. Racks that fit seamlessly into baking sheets are also great for catching frosting while glazing cupcakes or allowing bacon to release grease while cooking.
- Tomato knife. A tomato knife is a specialty tool – not as all-purpose as a chef or paring knife – but it’s handy and fun to use on soft fruits like tomatoes, plums, and mangoes.
The list below includes all the equipment you’ll want to make this dish.
Knife or tomato knife
Rack set over a baking sheet
Blender
Cutting board
Bowl
Whisk
Spoon or rubber spatula
For the Oven-Dried Tomatoes:
- 8 ripe Roma tomatoes
- 6 tablespoons extra-virgin olive oil
- 4 sprigs thyme
- Salt and freshly ground black pepper
For the Tomato Vinaigrette:
- 16 quarters of oven-roasted tomatoes
- 2 tablespoons Banyuls vinegar, plus more as needed
- 6 Olive oil-poached garlic cloves from Smashed Potato Recipe, or substitute roasted garlic cloves
- 1/2 cup garlic-infused oil from Smashed Potato Recipe, or substitute with olive oil
- 1-2 tablespoons water
- Salt and freshly ground black pepper
Serves: 4
Total time: 4 hours 30 minutes – 6 hours 30 minutes
Active time: 30 minutes
For the Oven-Dried Tomatoes:
- Preheat the oven to 250°F.
- Cut the tomatoes in quarters the long way and pIace in a medium bowl. Season tomatoes with salt and pepper. Add thyme to bowl and gently toss the tomatoes and herbs with olive oil.
- Place cut-side up on a rack set over a baking sheet. Cook in the oven for 4 to 6 hours. The tomatoes should not color.
For the Tomato Vinaigrette:
- Combine the tomatoes, vinegar, poached garlic cloves and oil in a blender and blend on low speed. Increase the speed to medium, and then to high.
- The consistency should be pourable and completely smooth. If necessary, add water, whisking one tablespoon at a time to in order to emulsify the mixture to purée smoothly.
Here is a great way to turn this dish into a meal
Arugula, tomato, basil & mozzarella panini
Take these tomatoes to-go: Make a panini with arugula, basil and fresh mozzarella. Season with salt and black pepper to perfectly showcase these super sweet tomatoes.