12-Hour Tomatoes
This recipe transforms large tomatoes through a lengthy, gentle roast. Seasoned simply with salt, pepper, olive oil, and optional toasted cumin, they bake for 8 to 12 hours until collapsed and jammy. The slow process beautifully intensifies their flavour, yielding a moist, concentrated result. These tomatoes are wonderfully versatile, ideal for serving on bread, with pasta, or as part of a shared platter. They can be stored in the refrigerator or freezer for future use.
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)
Method
- Heat your oven to 200 degrees. Prepare a large rimmed baking sheet by lining it with aluminium foil or parchment paper, ensuring there is no overlap.
- Arrange the tomato halves on the tray with their cut sides facing upward. Add salt and black pepper to your preference over the cut surfaces, then pour the olive oil over them. Distribute half a teaspoon of ground cumin onto each tomato half if using. Place in the oven to bake for 8 to 12 hours, until the tomatoes have significantly reduced and are approximately 1/4 inch thick, remaining moist internally. Allow to cool fully before transferring to an airtight container for refrigeration.
- To toast cumin seeds, use a small skillet placed over medium heat. Add the seeds and toast them for 2 to 4 minutes, moving the pan now and then, until their aroma is released. Move the seeds to a bowl that is safe for heat and let them cool down completely.
Nutrition (per serving)
Sodium34000 mg
Recipe details
CategoryVegetable
Authorgailanng
