I get pretty excited about food all the time. Truly, it doesn’t take much to get me pretty pumped up about trying a new recipe but I usually have so many ideas flying around in my head that I have to plan my creations or I’ll be running around my kitchen, in circles. However, it’s not nearly as often that I get some inspiration and have to drop everything & go to the kitchen immediately. These slow roasted tomatoes got me out of my recovery bed and into the kitchen about a week after my knee surgery … Which is crazy, I know. But these are so worth it …
First and foremost, please accept my apologies for these pictures. After my knee procedure, it was pretty painful to stand for more than just a couple of minutes so I took some really quick pics with as much natural light as I could so I wouldn’t have to futz with the lighting and props in the other room. I just didn’t have the energy to mess with it :-(
I saw this recipe in the November 2012 issue of Cooking Light and had to try these, right away. Of course, I’ve roasted tomatoes before but I’ve never roasted them for seven and a half hours before. I was skeptical but also curious.
Just as indicated in the magazine, this all day roast took tomatoes that weren’t in season and really amped up their flavor considerably.
After roasting all day, I put these in a blender with a little olive oil and had them with whole wheat pasta.
- 1 Tbsp olive oil, extra-virgin
- 1/2 tsp sea salt
- 1 tsp italian seasoning
- 1/4 tsp black pepper, freshly ground
- 4 pounds plum tomatoes, halved lengthwise (about 16 medium)
- Preheat oven to 200 degrees F.
- Combine oil and spices in small bowl.
- Place halved tomatoes in a large bowl.
- Pour oil/spice mixture over tomatoes and mix well by gently tossing.
- Place tomatoes on a baking sheet, lined with parchment or sprayed with cooking spray, cut side up.
- Roast up to 7.5 hours.
Recipe adapted from Cooking Light, November 2012 issue.
I have used these blended tomatoes over pasta, spaghetti squash, on pizza and on other red-sauce dishes and they are fabulous. I’m not certain that I’ll always make them this way but in the fall these are a great idea. Brings a touch of summer to winter!
The Vegan Experiment & Type II Diabetes
Today’s Fasting Blood Glucose was 84
My goal is < 100