The first time I read about slow-roasted tomatoes was in Gwenyth Paltrow’s cookbook, “My Father’s Daughter”. She claims to have a constant supply of freshly roasted tomatoes in her fridge to add to any dish during the week. I immediately thought, why would anyone dedicate hours to something like this?
That was until this Sunday, when I spent 3 hours roasting these bad boys. The aroma that slowly develops is good enough to turn into a candle (that must be someone’s job, right?). I can’t wait to use these in a delicious soup I have planned for the week!
Are you ready for the world’s simplest recipe? Here you go!
- Tomatoes, as many as you like!
- Olive Oil
- Preheat the oven to 250 farenheit. Place tomatoes in a glass baking dish and drizzle (generously) with olive oil. Sprinkle with salt and pepper or any other spice of your choice.
- Roast for 2 – 3 hours, until tomatoes are extremely fork tender and skin is peeling off.
Note: A la Gwenyth Paltrow, you can store these in an airtight container in the fridge for a few days. The faster they’re eaten, the better their flavour!