Too early for tomato recipes? I know most of North America is slowly waking up from winter but here in Florida we had about two hours of winter then it was back to hell-fire hot. I was loitering about the fruit & veg stand the other day when I noticed a pretty display of Roma tomatoes. I knew I had to buy some & slow roast them. Sticky, slow-roasted tomatoes is one of my all-time favorite recipes. And I needed to make them. And so do you.
First, you cook the halved tomatoes, that have been brushed with sweet chili sauce, for a few hours until they’re wrinkled, a little dehydrated & a dark reddish brown color. This intensifies their flavor.
Then you pop those puppies into a jar with olive oil, balsamic, garlic & some more chili sauce. They get an overnight stay in the fridge & then…tomato crack!
If you’re planning on making these ahead of time to serve to guests on the weekend – don’t try them first. You’ll want more & you’ll end up eating them all & have to make more. Or maybe that’s just me & my complete lack of self control.
These really need nothing, maybe crusty bread if you’re eating it. I like to throw some basil leaves & some shaved Parmesan over them & call it quits, depends on my mood de jour.
Or add some baby arugula (rocket) leaves & even some toasted pine nuts & serve them as a salad. These with a perfectly grilled steak is pretty heavenly.
This is usually how I eat them, in a salad, but…I’ve also added them to pasta & sandwiches, sauces & stuffing. Or just stood with the fridge door open eating them straight from the jar…what can I say?!
- 14 (2 1/2 lbs / 1.1kg) roma tomatoes, cored & halved lengthways
- 1/4 cup Thai sweet chili sauce, plus 2 tablespoons extra
- 1 teaspoon coarse sea salt &
- generous pinch of freshly ground pepper
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- Parmesan cheese shaving, baby arugula (rocket), basil leaves, to serve
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper, place a wire rack on or over baking sheet & spray with cooking spray.
- Arrange tomatoes in a single layer on wire rack. Brush with 1/4 cup chili sauce; sprinkle with salt & pepper. Roast in preheated oven for 3 hours or until tomatoes are wrinkled & browned.
- Combine oil, vinegar, garlic, remaining 2 tablespoons of chili sauce, pinch salt & pepper in a large jar with a screw-top lid. Add warm tomatoes to the mixture. Secure lid & gently turn jar to ensure tomatoes are coated in oil mixture. Chill for 8 hours or overnight. You can make these up to a week in advance.
- Serve tomatoes at room temperate with parmesan, arugula & basil if desired. Or serve on their own with something as simple as parmesan shavings & some basil leaves. Try them in salads, with eggs, grilled & roasted meats.