For the millions (nay, trillions) of you who read this blog, this post was slowly cultivated, after weeks of consideration, hours of roasting, minutes of salivating. It seems like an appropriate first post after a 1 month hiatus. These tomatoes are so…. slow.
I recently made a purchase on Amazon for which Christian has mocked me incessantly. I bought Gwyneth Paltrow’s cookbook. (I can hear the snickers from here, people of the internets!) While there’s nothing particularly ingenuous or inventive in it, I do like that most of the recipes are healthy and focused on fresh ingredients. They’re also simple enough that I could easily make most of them on a weeknight after a long day of teaching. While the cloying narratives that precede each recipe grate on the nerves, she seems earnest, and the recipes work really well. I truly like this cookbook.
The first recipe I made from the book was the simplest. We used these tomatoes on a pizza (see below), in a frittata, and had there been leftovers, I would’ve added them to a grilled cheese sandwich. They’d also be delicious in a simple pasta sauce, omelet, salad, or soup. Completely versatile, and they last in the fridge up to a week.
The slow roasting brings out the sweetness of the tomatoes that I’d never tasted before. Truly delicious. Even Christian cut out the mockery when he tasted these.
PS- Now that I’m finally back to this blog, I have so many recipes to share: asparagus with fried eggs and toast, broccoli and lemon pasta, blackberry muffins. Stay tuned.
vine-ripened tomatoes (use a bunch, since they last a while!)
Preheat the oven to 275 degrees. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and a pinch of salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. The edges will be caramelized and the moisture will be almost entirely evaporated. Make a bunch at once!