Slow Roasted Caramelized Grape & Cherry Tomatoes

So simple and so delicious!

Printable Recipe

Prep time: 5-10 minutes depending on how many tomatoes you plan on cutting in half
Roasting time: 2.5-3 hours

Ingredients:  no real measures
Cherry, grape or other small tomatoes, cut in half lengthwise
cloves large garlic, separated but not peeled, tips cut off
olive oil (grapeseed or avocado oil are other options)
pinch of sea salt
freshly ground black pepper
1 pinch -1 tsp dried herbs (optional) but I like Epices de Cru Dionysios Blend

Directions:
1. Preheat oven to 225degreesF/105degreesC

2. Line a rimmed baking sheet with foil and cover that with parchment (foil keeps the pan clean, parchment makes the tomatoes easy to remove).

3.  Easy way to slice the tomatoes in half tip from food52.

4. Place the cut tomatoes and garlic cloves in a large bowl.  Drizzle with oil, sprinkle some salt, pepper and dried herbs if using.  Toss and lay in a single layer on prepared baking sheets.  Make sure the cut side is up and that there is room between the tomatoes.

5. Bake for 2.5 to 3.5 hours in a very low oven.  They're ready when they shrivel but don't burn and most of the juices have evaporated. This gives a glorious caramelized flavour.

Seasoned Tomato Pulp

Seasoned Tomato Pulp
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes

Great for pizzas and pasta

Printable Recipe

Hands-on time: 10-15 minutes for canned, probably 25-30 for fresh
Total Cooking time: 20 minutes
Makes 1 cup

Ingredients:
1 can (28oz/794g) tomatoes packed in juice or tomato puree – my choice is San Marzano or 1¼ lb/635g ripe plum tomatoes
3 tbsp extra virgin olive oil
1tsp-1tbsp garlic, minced (optional says the book, but not an option in my house!)
Salt

Directions:
1. If using canned: pour through a strainer set over a bowl to remove juices (which can be used for soups, so reserve it. If the tomatoes are whole, slice in half horizontally and squeeze out and discard seeds and remaining juices.

If using fresh tomatoes: bring a pot of water to a boil over high heat and have a large bowl of iced water close by. Use a sharp knife, cut out and discard the stem and hard core. Carefully drop the tomatoes into the boiling water and blanch for 30 seconds. Use a slotted spoon and place in bowl of ice water. Let stand for 2 minutes. Transfer to work surface, pull the loosened skin off the tomatoes and slice them in half horizontally. Squeeze over the sink to release juices and seeds, using your fingers to scrape out the cavity. Discard the seeds.

2. Chop the drained tomatoes or pulse in food processor until they form a chunky puree.

3. In a medium saucepan, heat oil over medium heat. Add the garlic and cook stirring frequently until soft but not brown (less than a minute). Add the tomatoes and cook uncovered, stirring often, until the liquid is evaporated (15 minutes or so). Season to taste with salt and set aside to cool to room temperature.

4. Use immediately or cover and refrigerate for up to 1 week. Return to room temperature before using.

Slow Roasted Farm Fresh Tomatoes

Slow Roasted Farm Fresh Tomatoes
Adapted from Chef Michael Smith Foodtv show Chef At Home

Printable Recipe

Prep time: 5 minutes
Roasting time: 45minutes or until soft and start to wrinkle

Makes ? (depends on the amount of tomatoes you cut up)

Ingredients:
Tomatoes, cut in wedges (preferably fresh from the farm and ripe) – enough to fill a rimmed baking sheet)
olive oil (enough to drizzle over the tomatoes)
Salt & freshly ground black pepper

Directions
1. Preheat the oven to 350°F/175°C

2. In a large bowl place the tomato wedges and toss with the olive oil, salt and pepper.

3. Spread the wedges evenly on a lined, rimmed baking sheet, and roast for at least 45 minutes or until soft and starting to caramelize . Toss about halfway through the roasting.

So many things to do with these sweet roasted beauties….coarsely dice and use in sauces instead of canned tomatoes, puree and make into a pizza or pasta sauce.

Pappa al Pomodoro - Tomato & Bread Soup

Pappa al Pomodoro (Tomato & Bread Soup)
Adapted from 300 Sensational Soups

Hands-on time: 10 minutes
Cooking time: 20-30 minutes
Serves 6

Ingredients:
¼ cup olive oil
1 onion, chopped
3-4 cloves garlic, thinly sliced
2lb/950g tomatoes, seeded and roughly chopped with juices, or, if you’re like me 1 large cans (28oz/954ml) fire-roasted diced tomatoes)
Day old Italian peasant bread (recipe called for 4 slices, I used a focaccia loaf I over cooked), torn into chunks
4-5 cups chicken or vegetable broth
Salt & pepper to taste
1 cup fresh basil leaves, coarsely torn
Freshly grated Parmigiano-Reggiano cheese (I actually shaved some very thin slices)

Directions:
1. In a Dutch oven, heat oil over medium heat and then sauté the onion until softened, about 5 minutes and then add the garlic slices. Continue to sauté just for a minute or two, until you get that wonderful aroma but don’t let the garlic burn. Add the tomatoes with their juices and bring to a boil. Reduce the heat and simmer until the tomatoes start to break down (about 5 minutes).

2. Add the bread, broth, salt & pepper and simmer. The book calls for breaking the bread with the back of a spoon, until the bread has absorbed as much liquid as possible and resembles mush (about 15 minutes). Stir in the basil just a couple of minutes before serving.

At serving time, ladle into bowls and garnish with cheese and a drizzle of olive oil.

Healthy Hearty Roasted Tomato, Carrots & Navy Bean Soup

Healthy Hearty Roasted Tomato & Carrot Soup with Navy Beans

Prep time: 5 minutes
Simmer time: 20 minutes

Serves: 4-6

Ingredients:
1 can (28oz/794g) fire roasted crushed tomatoes (I like Muir’s organic)
1 can (14oz/389ml) navy beans, rinsed and drained
1-2 cups roasted new carrots (see note for roasting instructions), cut into 1” coins
1-3 cups vegetable broth (I used Pacific Organic, this time…no time for homemade…no room in the freezer either) amount depends on how thick/thin you like your soup
2 large cloves roasted garlic, (see note for roasting instructions), mashed
½ - 1 tsp crushed red chili pepper flakes
Garnish:
Grated Asiago cheese
Freshly chopped parsley
Freshly ground black pepper

Directions:
1. In a large pot, sauté combine everything, heat over medium low for 15-20 minutes, stirring occasionally. Season to taste and add more vegetable broth if necessary to get the consistency you like.

Sprinkle with grated cheese and parsley and serve with a side salad or crusty bread

To roast carrots and garlic:
1. Preheat oven to 400°F/200°C and cover a rimmed cookie sheet with tin foil (for easy clean up)

2. Scrub small carrots but do not peel, lay in a single layer on the cookie sheet, drizzle with olive oil and sprinkle some freshly ground pepper and salt.

3. Cut the top off the garlic head, exposing a small part of the garlic “meat”, place cut side up on a square of tin foil, drizzle with olive oil and close the foil package. Place on the same cookie sheet.

4. Roast for about 15 minutes, carrots should be tender but not mushy, and the garlic soft. I find that some carrots are larger than others, so I remove the cooked ones from the oven while the larger ones finish up.

Fried Green Tomatoes

Fried Green Tomatoes

Prep time: 5 minutes
Total Cooking time: 15-20 minutes

Ingredients:
1tbsp butter
1 tbsp olive oil
1 large green tomato/person, cut in 3-4 thick slices across
1-2 large cloves garlic, minced
1-2 large shallots, thinly sliced across
Sprinkling of sweet paprika
Salt and freshly ground pepper to taste

Directions:
1. Heat the oil and butter in a large non-stick skillet over medium heat. Once the butter is melted, add the shallots and garlic and cook slowly over low heat until the shallots caramelize (about 5 minutes). You want them golden and soft and starting to be slightly sticky. If they start to burn, lower the heat.

2. Add the slices of tomatoes and cook for 3-4 minutes, flip the tomatoes and sprinkle with paprika, salt and pepper. Cook for another few minutes. I like my tomatoes on the softer side…they sweeten and caramelize with the shallots. Some people like their tomatoes with a little crunch and sharpness, obviously needing less time.

Fried tomatoes make a great side for grilled meat, chicken and fish.