1990txgirl
250+ Posts
A fellow cooking enthusiast has been pimping this recipe to me for years. I finally made it over the weekend and I have to say, it was AWESOME.
The beauty of this recipe is its simplicity (aside from the cooking time) and versatility. Serve it over bread as an appetizer; serve it over chicken or fish; toss it with pasta; use it as a pizza topping, etc.
Slow Roasted Tomatoes with Lemon-Oregano Oil
1 lb. plum tomatoes*, halved lengthwise
1 1/4 tsp. sugar (optional)
3/4 tsp. kosher or sea salt
1/2 tsp. black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves, plus 3 tbsp. finely chopped
2 tsp. fresh lemon zest**
2 tbsp. fresh lemon juice
Preheat oven to 225°F.
Toss tomatoes with sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange, cut sides down, in a small shallow baking pan. Heat oil in a heavy skillet over medium heat until hot but not smoking. Cook garlic 1 to 2 minutes. Stir in basil and whole oregano leaves. Remove oil from heat and pour over tomatoes. Roast tomatoes until very tender but not falling apart, about 2-1/2 hours.
Transfer tomatoes with a slotted spoon onto a large plate, then pour remaining oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 tsp. salt and pepper.
Arrange tomatoes on plates and drizzle with seasoned oil. Serve as you see fit!
Time to Prepare: 15 minutes + 2-1/2 hours roasting (if your oven has a pre-set timer, you can prepare this in the morning during the week, set the timer, and you will come home to a great smelling house and a pan of deliciousness!)
Notes:
*I used cherry tomatoes; if you use cherry tomatoes, you can reduce the time to 2 hours
**As I am not a big fan of zest, I left this out and it was still delicious. Depends on how lemony you want it, I suppose.
-I forgot to add the sugar and found it didn’t make a difference.
-About the basil leaves—if you use the large-leaf Texas basil, you only need about 4-5 leaves, chopped.
Enjoy.
The beauty of this recipe is its simplicity (aside from the cooking time) and versatility. Serve it over bread as an appetizer; serve it over chicken or fish; toss it with pasta; use it as a pizza topping, etc.
Slow Roasted Tomatoes with Lemon-Oregano Oil
1 lb. plum tomatoes*, halved lengthwise
1 1/4 tsp. sugar (optional)
3/4 tsp. kosher or sea salt
1/2 tsp. black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves, plus 3 tbsp. finely chopped
2 tsp. fresh lemon zest**
2 tbsp. fresh lemon juice
Preheat oven to 225°F.
Toss tomatoes with sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange, cut sides down, in a small shallow baking pan. Heat oil in a heavy skillet over medium heat until hot but not smoking. Cook garlic 1 to 2 minutes. Stir in basil and whole oregano leaves. Remove oil from heat and pour over tomatoes. Roast tomatoes until very tender but not falling apart, about 2-1/2 hours.
Transfer tomatoes with a slotted spoon onto a large plate, then pour remaining oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 tsp. salt and pepper.
Arrange tomatoes on plates and drizzle with seasoned oil. Serve as you see fit!
Time to Prepare: 15 minutes + 2-1/2 hours roasting (if your oven has a pre-set timer, you can prepare this in the morning during the week, set the timer, and you will come home to a great smelling house and a pan of deliciousness!)
Notes:
*I used cherry tomatoes; if you use cherry tomatoes, you can reduce the time to 2 hours
**As I am not a big fan of zest, I left this out and it was still delicious. Depends on how lemony you want it, I suppose.
-I forgot to add the sugar and found it didn’t make a difference.
-About the basil leaves—if you use the large-leaf Texas basil, you only need about 4-5 leaves, chopped.
Enjoy.
