Slow Roasted Heirloom Tomatoes With Fresh Thyme Recipes

SLOW-ROASTED TOMATOES

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

Steps:

• Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
• Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes.

SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME

Steps:

• Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
• Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
• Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.

ROASTED HEIRLOOM TOMATO SAUCE

Steps:

• Heat the oven to 350 degrees.
• Wash the tomatoes, cut out the tough stem ends, then cut the tomatoes in half. With a teaspoon, scoop out the seeds into a bowl and set aside. Place the halved tomatoes in a roasting pan or other baking dish that will hold them in a single layer, cut side up.
• Chop 6 cloves of the garlic and scatter them evenly over the tomatoes. Sprinkle on the thyme leaves, then drizzle 1/2 cup of the oil on top. Roast for 30 to 40 minutes, or until the tomatoes are very soft.
• Let the tomatoes cool to lukewarm. Pass them through a food mill, using the small holes, or rub them through a mesh strainer to remove the skins and any remaining seeds.
• In a large stainless-steel or enamel pan over medium, warm the remaining 1/2 cup of oil and stir in the onions. Chop the remaining garlic and stir into the onions. Let the mixture sweat gently for 8 to 10 minutes, or until the onions are translucent.
• Add the wine, then raise the heat and simmer for 15 minutes, or until the liquid has reduced by half.
• Add the strained tomato pulp. Place a sieve over the pan and pour the bowl of strained seeds into it so the juice runs into the tomato and onion mixture.
• Stir in the basil and 1 teaspoon of salt. Bring to a boil and simmer for about 20 to 25 minutes, stirring often to prevent sticking. When the sauce is thick, taste and season with salt and pepper. Remove and discard the basil leaves. Serve hot.