Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Chef Sue Riedl shares her expert tips on how to slow roast tomatoes (Thinkstock)

Chef Sue Riedl shares her expert tips on how to slow roast tomatoes

(Thinkstock)

How to expertly slow-roast tomatoes Add to ...

From the day I plant my tomato seedlings, I check them each evening. Initially, they offer nothing but a thriving mass of vines and leaves. But by August it’s sweet, juicy tomato heaven. Any we can’t eat, I oven-bake and keep in oil. The return for little effort is incredible – the candy-like flavours become concentrated and it makes pizzas, pasta or salads sing. Contentment.

More Related to this Story

Step 1: Preheat oven to 180 F. Slice tomatoes (sandwich thickness will work) and lay on a baking sheet, they can be close together but not touching. Use two sheets if you want to do a larger batch.

Step 2: Drizzle tomatoes with enough olive oil that they shine and sprinkle lightly with salt and pepper (start with no more than a teaspoon of each). You really need a light hand with seasoning as the flavours will concentrate as moisture is released.

Step 3: Check that your oven has reached the desired temperature, and bake for 3-4 hours to get an intense flavour and a tender texture. Keep them in the oven even longer if you want drier, chewier tomatoes (you might need to double cooking time depending on size and juiciness).

Step 4: Store the oven-baked tomatoes in a Mason jar of olive oil, and add some basil leaves, a sprig of rosemary, thyme or even peeled garlic cloves. Don’t throw out the juices on the tray – they’re perfect in pasta or drizzled on grilled bread.

Follow on Twitter: @sueriedl

 

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories