This dish captured the essence of tomatoes. Unfortunately, it did it so well that I’d eaten most of it before I thought to take pictures. One thing that intrigues me is the idea of poaching in olive oil. Unfortunately, most recipes take a liter of oil or more. This isn’t exactly poaching in olive oil, but after slow roasting, the tomatoes are left to sit with lots of garlic in olive oil at room temperature, which mellows and melds all the flavors deliciously. These tomatoes are wonderful tossed with pasta, on bread with a little goat cheese, or just on their own – but you’ll find yourself sad at the thought of leaving all that yummy olive oil uneaten!

I so wish the pictures had come out better, but it’s hard to photograph something immersed in olive oil…

tomatoes slow roasted in olive oil
Halve, seed, and place cut side up in a shallow baking dish 1 lb plum tomatoes. Drizzle 1 cup olive oil over and into the dish. Sprinkle with oregano, salt, pepper, and sugar. Roast at 250 degrees for 1 hr, turn, roast for 45 minutes, turn, roast again for 30-45 min until deep red. Remove from oil using tongs, layer in a bowl with sliced garlic and parsley. Drizzle with reserved oil, add more if necessary to cover. Let sit for an hour at least for flavors to meld. Can be made and refrigerated before serving, but please bring to room temperature and be aware garlic may turn green.
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