Alright, it’s time for another composite recipe challenge! As our temperatures suddenly plummeted from high-90s to low-60s this week, I was reminded of the fleeting nature of summer and its bountiful, sun-sweetened produce.
While August may not last forever, there are ways to capture a bit of summer magic and keep it for a little while longer. Slow roasting is an easy way to concentrate the flavor of even mediocre winter tomatoes. And when you start with killer summer fruit? Oh baby, it’s a sweet flavor bomb. At least that’s what Gabe told me as he repeatedly snatched handfuls cooling on the jelly-roll pan.
So what did I do with these chewy, juicy tomatoes? Any guesses? Come back soon to find out!
P.S. Here’s a bonus hint: another ingredient in the upcoming composite recipe is fresh basil pesto! Now what are you thinking?
Oven-Dried Grape Tomatoes
- 80-90 grape tomatoes (about 1.5 lbs)
- 1/2 cup olive oil, plus more for the jars
- 2 cloves garlic, pressed or minced
- 1 tsp. dried oregano
- freshly cracked black pepper and kosher salt
Preheat oven to its lowest temperature setting (usually 150-170° F). In a glass measuring cup, stir together olive oil, garlic, and oregano. Slice tomatoes lengthwise and place on a foil-lined jelly roll pan, cut side up. Drizzle tomatoes with olive oil mixture and sprinkle lightly with salt and pepper.
Bake for 6-8 hours, or until tomatoes reach your desired level of dryness. Let cool completely, then place in glass jars. Cover with additional olive oil and screw on lids. The tomatoes will keep in the refrigerator for at least a month.
Source: Very slightly adapted from Cook Your Dream.