Kgcooks Really Slow Roasted Tomatoes Recipes

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SLOW-ROASTED SUMMER TOMATOES



Slow-Roasted Summer Tomatoes image

Slow-roasting, which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you've roasted the beefsteak tomatoes, they'll keep in the freezer for months. If you don't have fresh thyme, you can use another fresh hardy herb like oregano or rosemary-or leave it out altogether.

Provided by Susie Middleton

Categories     Side dishes

Yield Yields about 24 tomato halves.

Number Of Ingredients 7

3 Tbs. plus 1 cup extra-virgin olive oil
4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
Kosher salt
Granulated sugar
Scant 1 Tbs. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbs. fresh thyme leaves

Steps:

  • Heat the oven to 350°F. Line a 12×17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.
  • Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves.
  • Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown (with deep browning around the edges and in places on the pan) and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high ­water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.
  • Quicker-cooking variation: Remove the seeds and gelatinous pulp (poke them out with your fingers) before roasting. These tomatoes cook more quickly (check for doneness after 2 hours) but yield a slightly flatter, less meaty-but perfectly pleasant-result.
  • Plum tomato variation: Substitute plum tomatoes, cut in half through the stem end and seeded. The roasting time will be about 2 hours. Roasted plum tomato halves hold together particularly well; layer them in a ­terrine or roll them up, stuffed with goat cheese and basil, as an appetizer.

Nutrition Facts : Calories 70 kcal, Fat 30 kcal, SaturatedFat 1 g, TransFat 5 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 4 g

AMAZINGLY SWEET SLOW-ROASTED TOMATOES



Amazingly Sweet Slow-Roasted Tomatoes image

These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.

Provided by Martha Rose Shulman

Time 3h

Yield Serves 4 as a snack, side dish or sauce.

Number Of Ingredients 4

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Intensify the flavor of ripe plum tomatoes with a slow-and-low roast in the oven.

Provided by Food Network Kitchen

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds ripe plum tomatoes, cored and halved lengthwise
Kosher salt and freshly ground black pepper
Small handful fresh thyme sprigs, plus extra for storing
Extra-virgin olive oil, for storing

Steps:

  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
  • Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
  • Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Provided by Scott Peacock

Categories     Tomato     Brunch     Side     Roast     Vegetarian     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 tablespoon sugar
1/2 teaspoon kosher salt
1 (28-ounce) can Italian plum tomatoes in juice, drained
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.
  • Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.
  • Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.

SLOW-COOKED TOMATOES



Slow-cooked tomatoes image

This summery side dish, from Gordon Ramsay, is perfect served with lamb and can be made up to 2 days in advance

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish, Supper

Time 3h

Number Of Ingredients 6

6medium-sized vine tomatoes
2 garlic cloves
thyme or rosemary leaves
sherry vinegar
balsamic vinegar
olive oil

Steps:

  • Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Provided by Maggie Ruggiero

Categories     Garlic     Tomato     Side     Roast     Fourth of July     Vegetarian     Dinner     Lunch     Summer     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 3

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200°F with racks in upper and lower thirds.
  • 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.

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Provided by Florence Fabricant

Categories     weekday, side dish

Time 3h30m

Yield About 5 cups

Number Of Ingredients 8

24 plum tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
3 large cloves garlic, chopped
1/4 teaspoon red pepper flakes
10 basil leaves, torn
1/4 teaspoon sugar
Salt to taste

Steps:

  • Preheat oven to 250 degrees. Take a sheet pan large enough to hold tomatoes in a single layer and line it with parchment paper. Arrange tomatoes, cut side up, in pan.
  • Heat oil in heavy skillet. Add onion and cook over low heat until tender but not brown. Stir in garlic, cook a few minutes longer, and then remove from heat.
  • Scatter onion and garlic over tomatoes along with pepper flakes, basil, sugar and salt. Place in oven and roast uncovered about 3 hours, until tomatoes are cooked but hold their shapes. Allow tomatoes to cool, slip off skins, then use in recipes or freeze in containers for future use.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 932 milligrams, Sugar 11 grams

SLOW ROASTED TOMATOES



Slow Roasted Tomatoes image

Make and share this Slow Roasted Tomatoes recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 3h5m

Yield 24 slices

Number Of Ingredients 6

8 large tomatoes
4 tablespoons kosher salt
3 tablespoons fresh ground pepper
1/4 cup sugar
3 tablespoons dried thyme
2 tablespoons olive oil

Steps:

  • Heat oven to 250.
  • Slice tomatoes thickly, to yield about three slices per tomato.
  • Place on a baking sheet.
  • Mix spices and sugar.
  • Brush tomatoes with olive oil, and sprinkle with a large pinch of seasoning mixture.
  • Roast the tomatoes for 3 hours.

Nutrition Facts : Calories 32.6, Fat 1.3, SaturatedFat 0.2, Sodium 1166.3, Carbohydrate 5.3, Fiber 1.1, Sugar 3.7, Protein 0.7

KGCOOK'S REALLY SLOW ROASTED TOMATOES



Kgcook's Really Slow Roasted Tomatoes image

PLEASE READ FIRST! This recipe is just some of this and that I put together from here and there and I have no measurements for it. There really aren't any...except your eye ball and taste buds. Because I have to use measures I put some down BUT USE YOUR OWN JUDGMENT, NOT MY MEASUREMENTS! Use tomatoes that have thicker meats. Color does not matter. Use any combination of seasoning, or herbs, you like or leave plain. This seems like it takes longer than it really does. Recipe does not include or bake freeze time. Serving are not correct either. I use these in place of canned tomatoes for all of my recipes that need canned tomatoes. The taste is So much better too! Even on a sandwich! If you need to have juice for the recipe too, let them sit when thawing or add a little water. Tomato bites need to be done after roasting.

Provided by KGCOOK

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

2 quarts fresh tomatoes
3/4 cup olive oil (extra light tasting)
1 teaspoon salt (regular or sea salt)
1 tablespoon minced garlic, dry
1 tablespoon dry basil

Steps:

  • Preheat over to 225 degrees.
  • You will need 2 large cookie sheets with lips.
  • In a large bowl pour about 3/4 cup olive oil.
  • Add your choice of seasonings and/or herbs (except salt) and mix well.
  • Wash tomatoes and core.
  • Cut tomatoes in halves or quarter and put in large bowl.
  • Put tomatoes in the bowl and toss so that they are well coated.
  • Put the tomatoes on the cookie sheets skin side down.
  • Sprinkle with salt.
  • Bake in over uncovered until tomatoes collapse on themselves.
  • That will take 15 to 20 hours depending on how meaty they are.
  • Remove from over and cool.
  • When cool you may pinch the skin off the back of the tomatoes to remove it.
  • As you do that put tomatoes on another tray that is covered with parchment paper and freeze till solid.
  • I put my tomatoes in freezer bags and seal shut.

Nutrition Facts : Calories 214.4, Fat 20.6, SaturatedFat 2.9, Sodium 300.5, Carbohydrate 7.7, Fiber 2.4, Sugar 4.8, Protein 1.7

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