12 Hour Tomatoes Recipes

12-HOUR TOMATOES

12-Hour Tomatoes image

Make and share this 12-Hour Tomatoes recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 12h30m

Yield 3 cups

Number Of Ingredients 5

Ingredients

8 large tomatoes (stemmed but not cored and cut in half vertically)
salt (Kosher or Sea Salt is best)
fresh ground black pepper
1/4 cup olive oil
8 teaspoons cumin seeds, toasted and ground (optional and see notes below)

Steps:

Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
NOTE 1: To toast cumin seeds:.
Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
NOTE 2:.
The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.
Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
The tomatoes can be refrigerated in an airtight container for up to 2 weeks or frozen in heavy-duty plastic freezer bags for up to six months. If your refrigerator is under 38 degrees, you can pack the tomatoes into glass jars, covered with olive oil, for several months.

Nutrition Facts : Calories 267.5, Fat 20.2, SaturatedFat 2.7, Sodium 34, Carbohydrate 21.4, Fiber 6.4, Sugar 12.9, Protein 5.3

SLOW-ROASTED TOMATOES

Slow-Roasted Tomatoes image

Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

Ingredients

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 200°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

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