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Rubbed and Roasted TomatoesThese tomatoes are great for any time of the year, and especially in winter, when the only way to get a sweeter flavor from tomatoes is to slow roast them. Slice as thick as you like, but be careful of having too many different sizes, as sometimes the thinner-smaller ones will caramelize and burn faster than the larger. The smell it gives in the kitchen is so wonderful, I find myself wanting to have them around all the time. Ingredients:
Preheat oven to 200 degrees. Slice tomatoes in half or in slices at1/2" thick. Place on sheet pan lined with foil or parchment paper, cut side up (for tomatoes cut in half) and drizzle extra virgin olive oil over each tomato. Dust each tomato with a pinch of Napa Valley Meritage Rub, or your favorite herbs, and place in the oven and slowly roast until very soft and lightly charred, approximately 3 hours, checking every hour to make sure tomatoes are roasting evenly. You may have to remove some of the smaller tomatoes sooner than the larger ones. Serve chilled or at room temperature. Use on focaccia, pizza, or our Vegetable Stack. Roasted tomatoes can be made several days in advance and stored in the refrigerator. |
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