Slow-Roasted Oven Tomatoes
|Oven-roasted tomatoes (and onions) with Pesto Linguine and Broccoli|
Because the oven will be in use for about 90 minutes, energy efficiency dictates you make this recipe in bulk. Better for you! The sweet, slightly smokey tomatoes will keep refrigerated for up to a week, and over those 7 days you'll enjoy them cold, reheated or at room temperature, as a side dish, stuffed in sandwiches and wraps, chopped and tossed with salads, sliced on pizzas and even quickly pureed and added to soups, stews and sauces for an extra depth of flavor.
Start with a dozen or so plum or small-ish regular tomatoes, any variety will do. Slice in half horizontally. Dump on a large baking sheet - or two smaller ones - along with 1 or 2 sliced white, yellow or red onions. Cut the onions horizontally as well into large, thick rings. Throw in 12 whole garlic cloves, unpeeled. Toss all with olive oil. Don't go overboard but you'll need enough to fully coat the veggies.
Arrange the tomatoes in a single layer on the baking sheet along with the garlic cloves. Place some of the tomatoes on top of the onions. Sprinkle generously with salt and black pepper and, if you wish, a few pinches of sugar or a drizzle of honey. Roast at 315 degrees F. for 70-90 minutes, turning the tomatoes over only once during cooking.
Allow the tomatoes to rest about 20 minutes before serving, keeping warm covered with a dish towel if desired. The customization possibilities are dizzying - sprinkle with cinnamon and cayenne pepper for a vague North African flavor profile, scatter fresh herbs or grated Parmesan over the roasted tomatoes etc etc etc.