Part of our farm stand bounty and something I have been waiting to do, when it’s cold outside and the oven can be on for hours on end without you breaking a sweat. I can shovel these in all day long, on salads, in sandwiches, in sauces, on pasta… trust me there are plenty of uses for these suckers. You will be hooked, yeah you will be.
Slow Roasted Tomatoes
2-3 lbs plum tomatoes
1 tsp cumin seeds
1 tsp whole coriander seed (sometimes I use fennel seed instead, depending whats on hand)
2 tbsp olive oil
sea salt
Heat oven to 200F.
Wash tomatoes
cut in half lengthwise, drizzle with olive oil, sprinkle with salt and spices… bake for… well hours actually, I totally forgot about mine but they must have been in the oven for around 4-5 hours. I turned off the oven, left them inside and went to bed.
they looked like this… notice the 2 missing pieces… it’s called quality control people!
I packed one jar in good quality olive oil, and left one alone…
your choice.
The Catskill Kiwi 
4 Comments
Super glad I came across this! I’ve got some tomatoes lying around and was pondering about making tomato soup, but I think I’ll try this instead!
Definitely need quality control when you are making amazing roasted tomatoes. Such a lovely idea.
Found some grape tomatoes and had a roastin’! Inspired me so much I did this
http://jesikajack.blogspot.com/2009/10/inspiration-for-third-bench.html
thank you!!!!
I enjoyed some of these on a tBLT. The coriander/cumin was a nice surprise. Amazing how the slow roast concentrates all that tomatoey goodness.