Ah, tomato season in Florida, such a joy to find the sweet, juicy orbs ahead of the Northern imports. We have a back yard full and love them straight off the vine. But nothing beats a slow-roasted tomato – so sweet you’ll swear that someone snuck in some sugar.
Romas are good, but any tomato will do, especially those that are starting to get a little too soft. A slow roast brings out the best, so that even second-rate tomatoes turn into something special. We use them in pasta, chopped on fish, on sandwiches, warm in a cool, crisp salad for a little pizazz. They make a satisfying snack right out of the fridge – but be careful, we guarantee you won’t eat just one.
Sweet Slow-Roasted Tomatoes
5 small tomatoes, halved
2 small cloves garlic, finely chopped
1 tablespoon lemon zest
2 tablespoons extra virgin olive oil
Coarse salt, freshly ground black pepper
Preheat oven to 250˚F. Gently toss all ingredients in a bowl until tomatoes are coated. Place on wire rack, cut-side up, on a baking pan.
Roast for about 3 hours, or until tomatoes are caramelized but still juicy. Store in refrigerator.
Diva confession: Just about any veggie is delicious when slow roasted. With a drizzle of olive oil, salt and pepper, the oven amps up the sweetness. Keep an eye on vegetables as they roast at different temperatures. Try carrots, onions, squash, sweet peppers, even a whole head of garlic drizzled with olive oil. Asparagus is a delicious (and quick roasting) treat. Refrigerate for an instant treat, or chop and add to pasta or rice for a delicious meal in a bowl.