Instead of another involved tomato recipe I am going to dial it back. The truth is, summer tomatoes are so ripe and flavorful on their own sometimes it seems counterproductive to mess with them. Who doesn’t love a slice of tomato with salt, or fresh tomato on toast with mayonnaise? My personal favorite simple tomato dish is slow-roasted tomatoes. Roasting tomato slices with a little bit of garlic on low heat for a few hours gives them exceptional flavor and texture. This process dries out the tomatoes, concentrating their juices so that they are sweeter and slightly caramelized. I like to use them as I would sun-dried tomatoes. I toss them in pasta, add them to sandwiches or layer them with mozzarella to make a great salad. Though, truth be told, I usually take my fork right to the pan and enjoy them just as they are.
1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
1. Heat oven to 250ºF. Line a 18×13 jelly roll pan with aluminum foil.
2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
4. Sprinkle a dash of salt over all the tomatoes and garlic.
5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
6. Serve with fresh mozzarella and basil, or however you like.