[1]
Summer is coming. I’ve harvested a juicy tomato from the garden so far, though it’s still too early to find a crop of ripe, flavorful heirlooms in the store. Since the season is short, once they start appearing, I gorge myself. One of the simplest and most delicious pasta sauces is made using only slow-roasted tomatoes (which I then toss with Parmegiano Reggiano). This recipe is SO easy, and I prepare a big batch to freeze and savor in the tomato-void of winter.
Slow-Roasted Tomatoes (from The Joy of Cooking [2])
Preheat the oven to 250 degrees.
1. Spread out on a rimmed baking sheet lined with parchment paper:
4 to 5 large ripe tomatoes, cut into 3/4 inch slices
2. Combine:
1/2 teaspoon powdered sugar
1 teaspoon salt
1 teaspoon ground black pepper
3. Sprinkle mixture over the tomatoes.
4. Drizzle over:
Olive oil
5. Sprinkle with:
Chopped fresh basil, thyme or other herb of your choice
6. Bake for 2 hours, then let cool to room temperature.