It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line our window sill in their quest to soak up the end of summer.
One by one we reluctantly use our “last of the lot” farm fresh Toms and create recipes in our teaching kitchen to savor throughout the cool days ahead.
One of our favorite methods of preserving summer’s bounty is to slow roast our sweet, colorful “Toms”. Here’s simply how…
Vine-ripe Tomatoes, sliced 1/3 inch thick
Extra Virgin Olive oil
Maldon Sea Salt Flakes
Sprigs of fresh Thyme, rinsed and shaken
Preheat oven to 275/300 degrees F.
Slice the tomatoes and place them on a jellyroll pan lined with a Silpat.
Sprinkle the tomatoes with Maldon and drizzle with olive oil.
Place pan on the middle shelf of your preheated 275/300 degree oven.
About 1½ hour in… sprinkle tomatoes lightly with vanilla sugar and place your moist thyme sprigs on top.
Roast for an additional hour or so until the tomatoes are shriveled and dark red… excess moisture will have evaporated and the tomatoes will have a delicious concentrated flavor and aroma.
Now use your roasted tomato slices in all sorts of ways to “bring summer back”. Add them to liven up your veggies, pastas, pizzas and more or just eat your “Roasted Toms” deliciously on their own…