On my 9 hour flight between New York and Budapest I read a book by Molly Wizenberg called "A Homemade Life". The whole thing. I dog-eared page after page to remind myself of the recipes I wanted to make when I returned home 3 weeks later and sure enough the first one I made was for slow roasted tomatoes. They are deliciously simple and so versatile you'll want to make a big batch. Mix them into pasta, eat them with fresh mozzarella, toss them in a salad, add them to you sandwich or take Molly's recommendation; turn them into pesto. Whatever you do, just promise me you'll give them a chance okay?
Slow Roasted Tomatoes
The coriander is optional and could be left out altogether or replaced with dried basil, oregano, caraway seeds or cumin. Makes 40 Halves
20 Roma Tomatoes, cut in half lengthwise
1 tablespoon olive oil
1 teaspoon ground coriander (optional)
Preheat the oven to 200 degrees
Cover two baking sheets with tin foil and set aside
Toss the halved tomatoes with olive oil, coriander
Line them up on the baking trays and sprinkle with a few hefty pinches of kosher salt
Grind a generous amount of fresh black pepper over the top
Place the trays in the oven and roast for 4-6 hours.
The tomatoes when the edges are shriveled but the centers are still moist and they are about half of their original size
Refrigerate in and airtight container for up to a week.